This recipe is the bomb digity! Who Dat? Dis recipe Dat! This recipe holds a special place in our heart. We would have had no idea of the greatness of this recipe if it were not for our beautiful Mama Hazel. We can just see that little French lady standing in her kitchen in Marksville, Louisiana, chopping the holy trinity, making the rice in her rice cooker and throwing it all together in her big black iron pot. All while we were salivating over each task that she performed. What a masterpiece she created. Later in life our cousin Kurt shared with us his recipe of adding the eggplant, which makes it so creamy and delicious. Just another added bonus thanks to Kurt. So it is with great honor that we share this recipe with you.
Hint: This recipe is best made while listening to some smooth R&B or Zydeco and maybe even an adult beverage if you are feeling frisky!
An insider tip: If you’re not into chicken livers and gizzards, omit it. It is great with just the ground beef and sausage. We omitted the liver in this recipe.
The Dirty Pepper
Don’t be dumb get you some:
2 large eggplant, peeled and diced
4 cups water
2 tablespoons bouillon granules
1 pound ground beef
1 pound breakfast sausage
½ pound chicken gizzards and chicken necks
¾ stick butter
1 medium onion, chopped
1 bell pepper, chopped
5 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
½ cup parsley, chopped
1 cup green onion tops, chopped
1 tablespoon Worcestershire sauce
1 can chicken broth, or boil chicken/turkey giblets (neck and gizzards) to make broth
2-4 cups uncooked long grain or parboiled white rice
6-8 bell peppers
Don’t be dumb make you some:
Looka here now; go ahead and get you a big pot and add your eggplant and granules to the boiling water. You are going to turn down the heat to medium and cook for 15 minutes or until these babies are tender.
In another pot, boil the chicken necks and gizzard in some of the chopped onion, bell pepper and celery (about 1 tablespoon of each), and cook it on down to one cup of stock. If you do not want to make your own stock, use 1 can of chicken broth.
Then you are going to drain those gizzards and reserve that good stock.
The next step is to grind the cooked gizzards with or without a food processor. If you don’t have a food processor, you can take out all your aggression that has built up on you and “beat the hell out of” those gizzards.
After you have broken a sweat, you are going to brown the ground beef and sausage in a lightly greased heavy cast iron pot. Pour off the excess grease and add the ground gizzards. Remove the meat and melt you some butter and add the “Holy Trinity of Goodness” the chopped onion, bell pepper, celery and garlic and sauté until tender.
Return the meat to pan and add Worcestershire sauce, and cup/can of broth. Add you some Cajun seasoning to taste and slowly simmer for 1 ½ to 2 hours. During the simmering process go ahead and turn your tunes up, take you a sip and bust a move across your linoleum!
After all the simmering is done add the eggplant with the broth, chopped green onion tops and parsley, and simmer for a few more minutes longer.
Cook 2-3 cups long grain rice or parboiled rice.
Mix the cooked white rice into heated dressing mix just before serving. You are going to want to add the rice a little bit at a time until you reach the balance that you like of rice to dressing mix.
Now comes the fun part, stuffing those peppers. Go ahead and remove tops from bell peppers. Bring a large pot of water to a rapid boil. Gently add the peppers for about 3 minutes. Remove and dry.
Shovel up some of that goodness “rice mixture” into the peppers. Place peppers in a large casserole dish and bake in a preheated 350 degree oven for 35-45 minutes.
Now, exhale and enjoy!
We are as excited as a mosquito at a nudist colony to introduce ourselves to you and give you a nibble of what the Sisters are all about! We are Amy Dupuy Martin and Suzette Dupuy Wagner, also known as The Sweet and Savory Sisters. We grew up with the best of two worlds: a beautiful Southern mother and a handsome Cajun daddy! Wow what a great combination. Step inside the wonderful and wacky world of the sisters. To find out more about us check us out on Facebook and our blog.
Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm
Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am
I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am
Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm