Cajun Dirty Rice with Chicken Liver and Shrimp
Chicken liver, shellfish, and bone broth all in one dish? Sounds like nutrient-dense heaven! It helps that this dish is absolutely delicious and packed with flavor, and a breeze to throw together.
I got this recipe from sidechef.com and modified it slightly.
1 lb chicken livers
1 lb shrimp
2 cups cooked long-grain rice
1 1/2 cups bone broth
1 bunch parsley, chopped finely
4 cloves garlic, sliced
2 tbsp all-purpose flour, or white rice flour, if gluten-free
Cooking fat of choice - I used lard
2 tbsp butter
Salt and pepper
Chop chicken livers into small pieces. In a large pan, sauté chicken livers in fat until cooked, about 5 minutes.
Remove liver from pan and set aside. Add a few tablespoons of cooking fat to the pan and cook until melted. Add flour and stir rapidly. Add bone broth, garlic, a few tablespoons of Cajun seasoning, and salt and pepper. Stir rapidly, it should form a nice thick roux in a minute or two.
Add chicken liver and stir for a minute. Add rice, shrimp, parsley, and butter. Continue stirring for a few minutes until shrimp is cooked through, about 3 minutes. Taste and add seasoning as necessary.
Serve immediately and enjoy!