Dutch Oven Cooking > Side Dishes

Dirty Rice


Adapted from Emeril Lagasse's dirty rice recipe.

[*]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

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

Don't let the chicken livers scare you off!  This dirty rice recipe tastes great.  I cooked it for my team today and none of them would have guessed it had chicken livers in it.


[0] Message Index

Go to full version