re: Dirty Rice Recipe

Justin Wilson's stuff is ok/good. Back in the day, he had nothing to prove and it doesn't surprise me that he used cream of mushroom soup. It probably works well.

Here is my recipe:

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 - about 1 cup
1 bell pepper chopped fine – about 1 cup
1 or 2 stalks celery, chopped fine, use stalk and leaves – about 1/2 cup
3 cloves garlic – fine minced – about 1 Tablespoon
salt and pepper to taste
Red cayenne pepper to taste
Cajun Seasoning - Slap Ya Momma or your brand
LA Gold Hot Sauce – if you want more heat and spicy.

Directions:

Cook the rice in the chicken broth and set aside.

The heat in the sausage you use should establish the level of heat in the finished product. If you don’t like your dirty rice “Hot”, use mild sausage, which I do.

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 and celery and cook for a few minutes. Some people will add a Tablespoon or two of Cajun Seasoning at this point for added zip.

I usually go with mild sausage and 1 Tablespoon of Slap Ya Momma because I like the taste. When the onions begin to get tender, add the bell pepper and garlic and cook for another 5 minutes.

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

Offer your guests some LA Gold Hot Sauce at the table, because some
people expect their dirty rice to be flaming spicy hot.