A continuation of yesterday’s recipe exchange.
Dirty Rice
- 2 tbsp vegetable oil
- 1 pound chicken livers*, chopped fine
- 1/2 pound pork sausage
- 1/2 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks finely chopped celery
- 2 tsp minced garlic
- 1 tbsp Creole seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups chicken broth
- 2 bay leaves (remove before serving)
- 5 cups cooked rice
- 1/4 cup minced fresh parsley leaves
In a large, heavy sauté pan, heat 1 tbsp 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 oil, the onion, bell pepper, celery, garlic, Creole seasoning, salt, pepper and cook, stirring, for about 5 minutes. Add the stock and bay leaves and deglaze the pan (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 additional 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
*I suppose it’s not really dirty rice when I make it, because I do not use chicken livers.
