Name: Dirty Rice
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1 teaspoon ground black pepper; 2 cups chicken stock; 2 bay leaves; 5 cups cooked rice, chilled; 1/4 cup minced fresh parsley leaves; 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; 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

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):

Yield: About 2/3 cup

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.

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Dirty Rice

Essence (Emeril's Creole Seasoning):

Essence (Emeril's Creole Seasoning):

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