Blackened Chicken, Cajun Maque Choux and Dirty Rice

Ingredients

• 4 slices thick-cut bacon (chopped)
• 1 medium yellow onion (finely chopped)
• 1 medium green bell pepper (finely chopped)
• 2 stalks celery (finely chopped)
• 3 cloves garlic (minced)
• 4 cup corn kernels (fresh or frozen)
• 0.5 cup heavy cream
• 1.5 tsp cajun seasoning (use a salt-free blend if possible)
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp green onions (sliced, for garnish)

Instructions

1. 1

   Render the Bacon

   • Place the chopped bacon in a large, heavy-bottomed skillet or Dutch oven over medium heat.
   • Cook for 6-8 minutes, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave approximately 2 tablespoons of bacon fat in the skillet and discard any excess.
2. 2

   Sauté the Holy Trinity

   • Add the finely chopped yellow onion, green bell pepper, and celery to the hot bacon fat in the skillet.
   • Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Cook the Corn and Create the Sauce

   • Add the corn kernels to the skillet and stir to combine with the sautéed vegetables.
   • Cook for 3-4 minutes, allowing the corn to heat through.

Ingredients

• 1.5 cups long-grain white rice (rinsed until water runs clear)
• 0.5 lb ground pork
• 0.5 lb chicken livers (trimmed and finely minced)
• 2 tbsp vegetable oil
• 1 large yellow onion (finely diced)
• 1 medium green bell pepper (finely diced)
• 2 stalks celery (finely diced)
• 4 cloves garlic (minced)
• 3 cups low-sodium chicken broth
• 1.5 tbsp cajun seasoning (use a salt-free blend if possible to control sodium)
• 1 tsp dried thyme
• 1 large bay leaf
• 1 tsp salt (adjust to taste, depending on your seasoning blend)
• 0.5 tsp black pepper (freshly ground)
• 3 stalks green onions (thinly sliced, for garnish)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Cook the Meats

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the ground pork and cook, breaking it apart with a spoon, until browned and the fat has rendered, about 5-7 minutes. Drain all but 1 tablespoon of fat from the pot, then transfer the cooked pork to a separate bowl.
   • Add the finely minced chicken livers to the same pot. Cook for 3-4 minutes, stirring and breaking them into very small pieces until they are fully browned. Add the cooked livers to the bowl with the pork.
2. 2

   Sauté the Holy Trinity

   • To the same pot, add the diced onion, bell pepper, and celery (the 'holy trinity'). Sauté over medium heat for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Combine and Toast Rice

   • Return the cooked pork and livers to the pot with the sautéed vegetables.
   • Stir in the rinsed long-grain rice, Cajun seasoning, dried thyme, salt, and black pepper. Mix thoroughly to coat the rice and toast for 1-2 minutes, which helps develop flavor and keep the grains separate.