Blackened Fish, Dirty Rice and Steamed Broccoli

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.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.