Dirty Rice

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Rice

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

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
30 min
Level:
Easy
Yield:
8 servings

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf

Comments & Reviews

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

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
Flag

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
Flag

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
Flag

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
Flag

This is dirty rice
Rated: 5 stars out of 5

If you want authentic dirty rice, this recipe is your best bet.