New Orleans Dirty Rice by Magefesa USA



  • 1 ½ c. Long grain white rice.
  • 2 ½ c. Chicken stock.
  • 1/2 lb. Chicken livers.
  • 1/2 lb. Ground pork.
  • 1/2 lb. Andouille sausage.
  • 1 s. Onion, diced.
  • 1 s. Green bell pepper, diced.
  • 2 Stalk celery, diced.
  • 2 Cloves garlic, minced.
  • 2 tsp. Cajun seasoning.
  • 4 tbsp. Olive oil.
  • 1-2 Cayenne pepper.
  • Salt and ground black pepper to taste.
  • Parsley.


Heat olive oil in MAGEFESA pressure cooker; when oil is hot enough, brown garlic lightly with cayenne pepper. Stir in onion, green pepper and celery, and then stir-fry over medium heat 6 or 8 minutes until the onion turns translucent. Add chicken livers and ground pork. Season to taste and stir-fry the whole until golden. When the stir fry is ready, add rice and sausages cut into 1 inch slices. Season with Cajun seasoning and stir gently. Pour hot chicken stock over it and adjust salt and pepper if necessary. Close lid securely, select the “II” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6-7 minutes. Once the required time has elapsed, remove pressure cooker from heat and release steam using the cold water release method. Open the unit cautiously according to the instruction manual. Sprinkle with finely chopped parsley and cover with a kitchen cloth. Let rest 5 minutes before serving.



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