Dirty Rice
This dish gets its name from the appearance the chopped chicken livers add to the rice. If you prefer a milder liver taste, use ½ pound chicken livers and ½ pound chicken gizzards instead of all livers.
INGREDIENTS | SERVES 4
- 2 tablespoons bacon fat or peanut oil
- 1 small green bell pepper, seeded and diced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- ½ pound lean ground pork
- ½ pound Italian sausage
- 3 cups chicken broth
- 1 pound chicken livers
- ½ tablespoon Worcestershire sauce
- Cayenne pepper to taste
- 1 tablespoon dried parsley
- 1 cup uncooked long-grain rice
- Water, if needed
- 2 green onions, chopped
- Salt and freshly ground pepper to taste
Add the bacon fat or oil to a Dutch oven or stockpot and bring to temperature over medium heat. Add the green pepper and celery; sauté for 3 minutes. Add the yellow onion; sauté for 5 minutes, or until the onions are transparent and the vegetables are tender. Add the garlic and sauté for 30 seconds.
Stir in the ground pork and sausage; fry until the meat is lightly browned. Drain off and discard any excess fat.
Stir in the chicken broth and bring to a boil. Add the chicken livers, cover, and lightly boil for 30 minutes. Use a slotted spoon to remove the chicken livers; set them aside to cool.
Stir in the Worcestershire sauce, cayenne, parsley, and rice; bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
Chop the chicken livers. Stir into the rice-sausage mixture. Cover and simmer for 20 minutes; stir occasionally to keep the rice from sticking. Add water if additional moisture is needed. Stir in the green onion. Taste for seasoning; add salt and pepper, if needed.
