Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Rice
Save Recipe Print
50 min
20 min
30 min
8 servings


Essence (Emeril's Creole Seasoning):


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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Dirty Rice with Smoked Sausage

Recipe courtesy of The Neelys

Dirty Shirley

Recipe courtesy of Geoffrey Zakarian

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Dirty P's Garlic-Ginger Chicken Thighs

Recipe courtesy of Guy Fieri

Sushi Rice

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Alton Brown

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories