• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Dirty Rice

  • Recipe Submitted by on

Category: Poultry, Rice, Side Dishes

 Ingredients List

  • 4 tb Vegetable oil
  • 2 tb Flour
  • 1 lb Lean ground pork
  • 1/2 lb Chicken livers; cleaned,
  • -coarsely chopped
  • 1 c Chopped onion
  • 1/2 c Chopped green bell pepper
  • 1/2 c Chopped celery
  • 1/2 lb Chicken gizzards; cleaned
  • 1 tb Bayou Blast; see * Note
  • Salt; to taste
  • Freshly-ground black pepper;
  • -to taste
  • 1/4 c Chopped parsley
  • 1/2 c Finely-chopped green onions
  • 4 c Cooked rice


* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.

In a small heavy saucepan heat 2 tablespoons of the oil over medium heat
and whisk in flour. Cook, whisking constantly, until roux thickens and
darkens to a mahogany color; do not let burn. When well-colored, remove
from heat. In a large heavy skillet heat remaining 2 tablespoons oil over
medium-high heat and brown ground pork, stirring and breaking up pieces.
Add chicken livers, onions, bell pepper and celery and cook, stirring
occasionally, until vegetables are tender. Meanwhile, in a large pot bring
gizzards and enough cold water to cover (about 3 cups), to a boil over high
heat. Boil until tender, about 30 minutes; drain, reserving stock and
gizzards separately. Grind gizzards in food processor and add to pork and
vegetable mixture, with roux, reserved stock and Bayou Blast; season to
taste with salt and pepper. Bring mixture to a boil, cover and reduce heat
to simmering. Cook about 30 minutes, until flavors are well-blended. Before
serving, add parsley, green onions and rice, mixing gently but thoroughly
to combine. Adjust seasoning to taste with salt and pepper and serve
immediately. This recipe yields 4 servings.

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