Recipe courtesy of Emeril Lagasse

Dirty Rice

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

  1. 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
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
18m Easy 98%
CLASS
19m Easy 95%
CLASS
Suvir Saran

Basmati Rice

7m Easy 100%
CLASS
Nikki Scott

Dirty Rice

32m Easy 96%
CLASS
21m Easy 100%
CLASS
6m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now