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Dirty Rice

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 1 # Italian or Andouille ground sausage or ground beef
  • 1 cup or so finely chopped chicken livers - this is optional but very traditional
  • 1 stick of butter or ½ cup bacon grease or 50/50
  • 1 bell pepper diced
  • 1 small to medium yellow onion diced
  • 1 bunch green onions diced, whites and greens separated
  • 1 stalk celery diced
  • 2-4 cloves minced garlic
  • 1 Tbsp of Creole seasoning
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Kitchen Bouquet
  • ½ tsp dried thyme
  • A few shakes of hot sauce
  • 2 cups of white rice
  • 4 cups of chicken stock
  • 2 bay leaves
  • 3 Tbsp fresh chopped parsley or 1 Tbsp dried

Instructions
 

  • Brown the sausage in a large pan or Dutch oven over medium heat.
  • When partly browned, add the chopped chicken livers (if you dare!) and cook until done. Remove the meat to a plate.
  • Add the stick of butter and allow to completely melt.
  • Add the rice and allow to brown, stirring regularly.
  • Add the onion, bell pepper, and celery and cook until soft.
  • Add the garlic and stir through until fragrant.
  • Add the thyme, Creole, Worcestershire, Kitchen Bouquet, and hot sauce, mixing well.
  • Deglaze the bottom of the pan, if necessary, with beer, wine or stock.
  • Add the chicken stock and stir through.
  • Add the bay leaves, bring to a boil, then cover and simmer for 30 minutes.
  • Remove the bay leaves and add the parsley and stir through.
  • Garnish with the onion greens, parsley or chives.
  • It will taste the best if you can make this the day before and reheat the next day, adding some water or stock as needed.
  • This recipe can easily be doubled for a large group.