Best Emerils Dirty Rice Boulettes Recipes

Dirty Rice image

Provided by Emeril Lagasse

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Essence, recipe follows
1 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

Dirty Rice image

Provided by Teresa Pendino

Categories Rice Sides

Time 50m

Number Of Ingredients 12

1 lb ground chuck
1/2 lb johnsonville® italian hot sausage
1 c yellow onion finely chopped
3/4 c green bell pepper finely chopped
1/4 c celery finely chopped
2 tsp garlic minced
2 Tbsp emeril creole essence
1 tsp black pepper ground
2 c chicken broth low sodium
2 bay leaves
3 c rice cooked
1/4 c parsely fresh

Steps:

1. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
2. In a large, heavy saute pan, over medium-high heat. brown ground chuck and sausage, about 6 minutes. Drain
3. Add the onion, bell pepper, celery, garlic, Essence and cook, stirring, for 5minutes.
4. 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.
5. 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.