Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Rice
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Chicken-Rice Soup

Recipe courtesy of Food Network Kitchen

Dirty Rice

Recipe courtesy of No Author

Dirty Rice

Recipe courtesy of Sandra Lee

Dirty Rice

Recipe courtesy of Tanya Holland

Dirty Rice Dressing

Recipe courtesy of Amy Dupuy Martin|Suzette Dupuy

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking