Dirty Rice

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

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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