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.
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm