Dirty Rice - How Do You Do Yours?

The dirty rice from Herbsaint is the best I've ever had. You can find it in his cookbook.

U rite. Herbaints is awesome. Anyone have it handy?

LINK

Dirty Rice

2 cups long grain rice
3 1/2 cups Chicken Broth
1 pound country sausage, mild or hot
1/2 pound chicken livers, rinsed and drained
1/2 pound chicken gizzards, medium to fine chopped 1/8 inch chop
1/2 cup Chicken Broth
1 medium onion, fine chopped
1 bell pepper chopped fine
2 stalks celery, chopped fine
3 cloves garlic – fine minced
salt and pepper to taste
Red cayenne pepper to taste
Slap Ya Mama Seasoning

Optional - LA Gold Hot Sauce

Cook the rice in the chicken broth and set aside.

The heat in the sausage you use will establish the level of heat in the finished product. If you don’t like your dirty rice “Hot”, use mild sausage. You can always taste it and add a little heat, using red cayenne pepper, just before mixing in the rice to adjust the heat level to your preference.

Cook the pork sausage in heavy skillet over medium high heat and crumble it as it cooks. About half way through cooking the sausage, add 1/2 cup chicken broth, the chopped gizzards and the livers. As the livers cook, chop them up with the spatula. When the meat is done, add the onions, celery, bell pepper and cook for a few minutes.

Add Slap Ya Mama seasoning (or Tony Chachere’s Cajun Seasoning) at this point for added zip.

I usually go with mild sausage and 1 Tablespoon of Creole seasoning that's the way I like my dirty rice.

When the onions begin to get tender, add the garlic and cook for another 5 minutes.

Taste for seasoning and add salt or pepper as you desire, stir in the cooked rice and serve.

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chicken gizzards

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For years I've wondered what they bring to the party. Not much flav.

I guess ya'll can hurl insults at me now.

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I can never beat the tub at the grocery store you just add rice to. Savoie's or Richard's. One of the two. So I continue to cheat.

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For me, it's Harold's and a pound of ground beef.

Rice dressing comes from the old days - old school - when you used all parts of the animal. Used chicken livers in dressing too.

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For me, it's Harold's and a pound of ground beef.

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Go get you the homemade stuff at Heberts with a pound of pork (not beef). You'll be a convert!

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But the gizzards? I've 86'd them.

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Put em in the meat grinder, extra small.

Dont resist.

Do as I tell you - and - as I do.