Creole Dirty Rice
From chefjeb 18 years ago
- 60 minutes to make
- Serves 8
This is an authentic Creole recipe for a great side dish that pairs well with meats.
Ingredients
- 6 cups rice, cooked shopping list
- 1/2 lb chicken gizzards shopping list
- 1/2 lb chicken livers shopping list
- 1/2 cup butter shopping list
- 1 tsp garlic, minced shopping list
- 1 cup each, onions, celery, green bell peppers, diced shopping list
- 1/2 cup butter shopping list
- 1 cup chicken stock shopping list
- 1/2 cup sliced green onions shopping list
- 1/2 cup parsley, chopped shopping list
- salt and black pepper to taste shopping list
How to make it
- Poach livers and gizzards in lightly salted water for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside
- Chop gizzards into small pieces, removing any tough membrane . Set aside
- In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside
- In same pan, saute onions, celery and bell peppers and garlic until barely wilted.
- Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid.
- Bring to boil and reduce until you have about 1/4 cup liquid. You need at least 1/4 cup but could have slightly more.
- Fold in rice and stir in green onions and parsley. Season with salt and epper
- Note: Some modern cooks add about a pound each of cooked ground beef and sausage to make this a main dish caserole.
The Rating
Reviewed by 3 people-
I love dirty rice and love this recipe! Thanks...
petunia97
in Gonzales loved it
-
Just perfect! Thank you! Joymarie
mystic_river1
in Bradenton loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "