Louisiana Dirty Rice
 
 
Author:
Cuisine: Cajun, Creole
Ingredients
  • For the rice:
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 tsp. salt
  • For the meats:
  • 1 tablespoon oil
  • ½ lb. sausage
  • 1 lb. chicken livers
  • For the vegetables & flavorings:
  • 1 stick butter
  • ½ cup celery, diced
  • ½ cup yellow onion, diced
  • ½ cup white part of green onion, chopped
  • ½ cup bell pepper, diced (any color)
  • ⅓ cup parsley, chopped
  • 3 tablespoons garlic, diced
  • 1 tsp. ground thyme
  • 1 tsp. celery salt
  • ½ tsp. ground nutmeg
  • 1 tablespoon paprika
  • salt & pepper to taste
Instructions
  1. Cook rice with chicken broth, bay leaves & salt until soft & set aside.
  2. Put a little oil in a saucepan and brown the sausage then the livers.
  3. Remove from the pan, chop the livers and then melt a stick of butter stirring & loosening the browned bits off the bottom.
  4. When the butter is melted add the celery, onions, bell pepper, garlic & seasonings and cook over medium heat till soft, about five minutes, then add the parsley and the green parts of the green onions.
  5. Stir in the reserved meats & rice, then salt and pepper to taste.
  6. Warm over a low flame for a couple of minutes and keep covered until serving.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/louisiana-dirty-rice/