- ½ to ¾ lbs chicken liver
- 1 lbs pork sausage (not in casing)
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 tbs Creole seasoning*
- ¼ cup chicken stock
- 6-8 cups cold cooked rice (preferably long grain)
- oil for cooking
- salt and pepper to taste
In a large skillet (or Dutch oven) over medium-high heat, add 2 tbs oil. When hot, add the livers and sauté until almost done, about 4-5 minutes. Remove and set aside to cool slightly. Chop the livers finely and set aside again. (Alternatively, you could chop the livers before cooking, but I have had an aversion to handling raw liver since freshman biology)
To the skillet, add the sausage and cook, breaking up the clumps, until the meat is browned. Add the livers back in, along with the onion, bell pepper, celery, garlic, bay leaves and Creole seasonings. Cook until the vegetables are soft, about 10 minutes. Add the stock and continue to cook for a couple of minutes to bring everything to the same temperature. Add the rice and mix thoroughly, breaking up the clumps. Cook until the rice is heated through. Season well with salt and pepper.
The first time I had dirty rice, it was served with a steak. I served it with Creole-spiced tilapia fillets and sautéed zucchini. I imagine it can be served with just about any meat or fish or even eaten alone.
*For the Creole seasoning, you can buy it at any grocery store in the spice isle. I make my own using Emeril’s “formulation”: 2 ½ tbs paprika, 2 tbs salt, 2 tbs garlic powder, 1 tbs each black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme.