Adapted from Emeril Lagasse's dirty rice recipe.
Ingredients:- 3 Tablespoons vegetable oil
- 1/2 lb chicken livers, chopped fine
- 1 lb hot pork sausage, removed from casings and crumbled
- 1 cup finely chopped yellow onion
- 1/4 cup finely chopped celery
- 2 teaspoons minced garlic
- 1 Tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups chicken stock
- 2 bay leaves
- 5 cups cooked rice, chilled (see the dutch oven rice recipe)
- 1/4 cup minced fresh parsley leaves
Preparation:In a 12-inch dutch oven, heat 2 tablespoons oil over a full spread of coals. 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, Cajun seasoning, salt and pepper, and cook, stirring, for about 5 minutes. Add the stock and bay leaves and stir, scraping (gently! This is a dutch oven we're talking about here!) the bottom of the oven to loosen any brown bits. Bring to a boil, then remove about 2/3 of the coals and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from heat and remove the bay leaves. Stir in the parsley and serve.
Serves 8
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