Dirty Dirty Rice
Cajun Dirty Dirty Rice
Servings: 6 people
- 1 1/2 cups long-grain rice
- 3 tablespoons Wagyu Beef Tallow
- 1/2 to 1 cup Wagyu Beef Liver
- 1/2 to 1 pound of ground meat from Wagyu Beef Heart
- 1 1/2 cups meat broth
- 1/2 cup finely chopped onion
- 2 celery stalks, finely chopped
- 1/2 cup finely chopped green pepper
- 1 to 3 hot chiles anywhere from Tabasco to jalapeno, finely chopped
- 2 garlic cloves, minced
- 1 to 2 tablespoons Cajun seasoning - I prefer "Slap Ya Mamma" Cajun seasoning
- 1 teaspoon dried oregano
- 4 green onions. chopped
Cook the rice as usual. Move the cooked rice to a sheet pan and lay it out to cool. You need to start with cool rice. And yes, you can do this step a day ahead if you want.
First start with the Wagyu Heart and either chop fine or grind in a meat grinder. A meat grinder is better, but not everyone has one. Alternately, you can use any ground meat. Either finely grind or finely chop the livers.
Heat the duck fat over medium-high heat and, when it is hot, add the ground heart and the chopped livers. Toss to coat in the fat and then let them sit a bit to develop a crust on the bottom of the pan. Stir only occasionally, as you want to develop a good crust. If your Cajun seasoning isn't salty, salt the meat now.
Pour about 1/4 cup of the broth into the pan and use it to scrape up the browned bits on the bottom of the pan. Add the onion, peppers, celery and garlic. Mix to combine and Cook for a solid 3 to 5 minutes, until the vegetables are soft.
Sprinkle over the oregano and the Cajun seasoning and let a crust form on the bottom of the pan again. When it does, add the rest of the broth and the rice and mix to combine. Scrape the bottom of the pan again. When the liquid has almost totally evaporated, mix in the green onions. You're ready when the liquid has all evaporated. Serve hot.