Dirty Rice ToTry

Dirty Rice Recipe • Rouses Supermarkets

1/2 pound chicken giblets
1/2 pound chicken livers
1/2 pound pork sausage, removed from casings and crumbled
1/2 cup butter, melted
1 cup diced onions
1 cup diced celery
1 cup diced bell pepper
2 tablespoon diced garlic
1 cup chicken stock
2 bay leaves
6 cups cooked rice, chilled
Salt and black pepper to taste
1/2 cup sliced green onions
1/2 cup chopped parsley


1. In a small saucepan, poach chicken giblets in lightly salted water until tender,
approximately 45 minutes. Once cooked, remove them from water and cool.
Using a sharp paring knife, chop the giblets into tiny pieces, removing all tough
membrane. Set aside and reserve poaching liquid.

2. In a large, heavy-bottomed sauté pan, heat butter over medium-high heat. Sauté
chicken livers and pork sausage until the meat is browned, approximately 6
minutes. Remove chicken livers from sauté pan and place on a chopping board
to cool.

3. Into the same sauté pan, add onions, celery, bell pepper and garlic. Sauté until
vegetables are wilted, approximately 3 to 5 minutes. Once vegetables are done,
coarsely chop chicken livers and return them, along with giblets, to the sauté
pan. Add chicken stock and bay leaves, bring to a low boil and cook until volume
of liquid is reduced to approximately 1/4 cup.

4. Add cooked white rice, blending well into the meat mixture. Remove from the
heat and remove the bay leaves. Season with salt and pepper. Garnish with green
onions and parsley.

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