Originally published on May 8, 2015
Dirty rice is a Creole dish that along with green bell peppers, onions, and celery, also traditionally includes chicken livers. Being fresh out of organ meat but having plenty of Italian sausage in my fridge, I decided to go this route instead. This was also the first foray into dirty rice for me and the girls, so I wanted to make sure the experience was a good one for all of us and I thought they might turn their little noses up to liver. This version was very good, and I might just try to hunt down some chicken livers so I can throw them into the pot next time. It’s also those chicken livers that are said to turn the rice from white to a dirty colour, hence the name.
Ingredients:
2 cups long grain white rice
4 cups chicken stock
2 tablespoons butter, plus 1 tablespoon
1 tablespoon vegetable oil
1 pound Italian sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
Salt
Pepper
Directions:
1.) Place rice in a saucepan with the chicken stock. Add 1 tablespoon of butter and a generous pinch of salt. Cover and place over high heat, bring to a boil, then turn heat to low and let cook until all the stock has been absorbed. Then remove lid and fluff with a fork.
2.) While the rice is cooking, melt 2 tablespoons of butter with 1 tablespoon of vegetable oil over medium heat. When melted and hot, add the onion, celery, and green pepper. Stir to coat everything in the fat, season with a pinch of salt, and cook for about 5 minutes, until the vegetables are soft. Add the smoked sausage and stir. Cook for another 10 minutes or so, until the sausage begins to crisp. Add the garlic, cayenne pepper before stirring and cooking for another minute or two.
3.) Add the rice and stir to fully mix all ingredients. Cook everything together for about 5 minutes to marry the flavours.
4.) Remove from heat and stir in parsley. Taste, and adjust seasoning if necessary.
5.) Serve and enjoy!