Best Dirty Rice With Chicken Livers Italian Sausage And Tasso Recipes

EASY CLASSIC CAJUN DIRTY RICE WITH SAUSAGE

Steps:

• Add the bacon grease or olive oil to a large skillet over medium heat.
• When the oil is hot, add the onion, celery, and green pepper. Cook and stir for about five minutes or until the vegetables are soft.
• Add the garlic, sausage, and chicken livers. Break up the sausage and add the cumin, salt, pepper, and Cajun seasoning. Cook until the sausage is browned, and no pink remains.
• Add the hot rice and parsley to the meat mixture and combine. Garnish with a few sprigs of fresh parsley and serve hot.

DIRTY RICE

Steps:

• In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

SOUTHERN DIRTY RICE

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

DIRTY RICE

Steps:

• Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapeños. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver purée. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.

DIRTY RICE

Steps:

• Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
• Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
• Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.