Dirty Rice
Source of Recipe
From "New Orleans Cooking" by Emeril Lagasse
List of Ingredients
- 3 Tbsp 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 tsp minced garlic
- 1 Tbsp Essence (recipe follows)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups chicken stock
- 2 bay leaves
- 5 cups cooked rice, chilled
- 1/4 cup minced fresh parsley leaves
Instructions
- In large, heavy saut� 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.
Makes 8 servings.
.........
ESSENCE
� 2-1/2 Tbsp paprika
� 2 Tbsp salt
� 2 Tbsp garlic powder
� 1 Tbsp black pepper
� 1 Tbsp onion powder
� 1 Tbsp cayenne pepper
� 1 Tbsp dried oregano
� 1 Tbsp dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Makes about 2/3 cup.
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