Dirty Rice (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
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 |
1 teaspoon ground black pepper |
2 cups chicken stock |
2 bay leaves |
5 cups cooked rice, chilled |
1/4 cup minced fresh parsley leaves |
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.
2. *Essence (Emeril's Creole Seasoning):
3. 2 1/2 tablespoons paprika
4. 2 tablespoons salt
5. 2 tablespoons garlic powder
6. 1 tablespoon black pepper
7. 1 tablespoon onion powder
8. 1 tablespoon cayenne pepper
9. 1 tablespoon dried leaf oregano
10. 1 tablespoon dried thyme
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yields: about 2/3 cup
13. Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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