Dirty Rice

11 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 6
Dirty Rice

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Poultry, Hot and Spicy, North American, Sauté, Side


Dirty Rice

2 tablespoons vegetable oil

8 ounces chicken livers

1 green pepper, seeded and chopped

1 onion, peeled and chopped

1 celery stalk chopped

2 cups long grain rice

4 cups chicken broth


1 spoonful louisiana spice blend

Louisiana Spice Blend

3 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried orgegano

2 tablespoons dried thyme

2 tablespoons sassafras (gumbo file powder)

1 tablespoon cayenne pepper


Dirty Rice

1. Preheat a heavy saucepot over medium high heat and add a splash of vegetable oil. Add the chicken livers. Sauté as they begin to brown, breaking them up with a wooden spoon. Continue to brown and mince them for about 15 minutes.

2. When all the liquid has evaporated and the chicken livers are browned and "dirty" add the green pepper, onion and celery. Stir well until the vegetables soften a bit. Add the rice and chicken broth. Season with salt and spice blend and bring to a simmer. Cover with a tight fitting lid, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender.

Louisiana Spice Blend

1. Mix well and store in a tightly sealed jar.

See more: Poultry, Hot and Spicy, North American, Sauté, Side

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