We are getting wild and dirty with this one, folks. We made a traditional dirty rice and added wild rice and it is so very good.

Wild and Dirty Rice


1 large eggplant, diced
4 cups water
2 tablespoons bouillon granules
1 pound bulk breakfast sausage
1 lb chicken liver
¾ stick butter
1 large onion, chopped
1 bell pepper, chopped
4 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
3 bay leaves
Cajun seasoning, to taste
1 cup green onion tops, chopped
½ cup parsley, chopped
1 cup uncooked long grain rice
1 6 ounce box wild rice

Add eggplant and granules to about 1 cup of boiling water, reduce heat to medium and cook for 15 minutes or until tender, set aside. In another boiler add chicken liver, 2 cups water, chopped onion, bell pepper and celery (about a tablespoon of each) and bring to a bowl. Reduce heat and simmer until mixture has reduced to about half. Strain and reserve broth and liver. If you do not want to make your own stock, use 1 can of chicken broth. Grind the cooked liver and set aside. Brown the sausage in a lightly greased heavy cast iron pot. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Add the sausage, ground liver, Worcestershire sauce, and cup/can of broth to the vegetables. Add Cajun seasoning and bay leaves and simmer for 1 ½ to 2 hours. Remove bay leaves and add the eggplant, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 1 cup long grain rice. Make box of wild rice according to package directions. Mix cooked white rice and wild rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix.