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Dirty Rice

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Rice

Rated: 5 stars out of 5Rate itRead users' reviews (8)

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Times:

Prep
20 min
Inactive Prep
--
Cook
30 min
Total:
50 min
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Ingredients

  • 3 tablespoons vegetable oil
  • 1 pound chicken livers, chopped fine
  • 1/2 pound pork sausage, removed from casings and crumbled
  • 1 cup finely chopped yellow onion
  • 3/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 2 teaspoons minced garlic
  • 1 tablespoon Essence, recipe follows
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups chicken stock
  • 2 bay leaves
  • 5 cups cooked rice, chilled
  • 1/4 cup minced fresh parsley leaves

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):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

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

Yields: about 2/3 cup

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

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Read more Comments & Reviews (8)

Comments & Reviews

  • recipe Dirty Rice
    Maher Monroeville, PA 02-05-2010

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    Fantastic

    Rated: 5 stars out of 5
    Not too difficult and I loved the results. I did use about 1/2 lb of liver instead of the full pound and was very happy with... the dish!Read more
  • recipe Dirty Rice
    SAMMY NEBO, NC 12-11-2009

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    Soooo Gooooood!

    Rated: 5 stars out of 5
    This is a very good recipe. I did switch the amount of sausage and liver. It was perfect.
  • recipe Dirty Rice
    Keith Chesterfield, MO 06-02-2009

    Flag

    Perfect Combination of Flavors

    Rated: 5 stars out of 5
    I've had a lot of dirty rice dishes...none as good as this one. It has a ton of flavor. I was a little hesitant about the... chicken livers...but go for it...Emeril knows what he's talking about (as usual).Read more
  • recipe Dirty Rice
    Melissa Grapevine, TX 04-09-2009

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    Chicken about Chicken Livers

    Rated: 4 stars out of 5
    I had never cooked with chicken livers before so I only added 1/2 a pound instead of the full amount and am glad I did...I... think with a full pound it would have tasted too liver heavy.. I think it could use more sausage too, maybe 1/4 pound more. Everything else I followed to the recipe and it was great -- I can always count on Emeril for anything cajun.Read more
  • recipe Dirty Rice
    Cheryl Magnet, IN 03-11-2008

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    Very tasty

    Rated: 5 stars out of 5
    This is a great recipe. I even left out the celery and it was wonderful. This is a keeper!
  • recipe Dirty Rice
    Sally Prairieville, LA 11-04-2007

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    This is dirty rice

    Rated: 5 stars out of 5
    If you want authentic dirty rice, this recipe is your best bet.
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