Looking for a dirty rice recipe

What's a good sub for chicken livers?

I'm guessing a sausage of some kind, or maybe just ground beef? Much rather have that in there.

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What's a good sub for chicken livers?

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Duck

I make mine like a Jamblaya, where I cook the liquid into the rice. I know most mix cooked rice into the ground meat mixture.

3lbs ground beef
1 pt container of chicken livers, drain liquid
2 onions diced
1 bell pepper diced
1 stick of celery diced
4 garlic cloves minced
1 bunch of green onions chopped (I put the bottoms in with the other veg and save the tops for later in process)
1 and 1/2 quarts beef stock (no salt added)
3 cups Extra Long Grain Rice
1/2 cup water
Tony’s to taste
Lousiana Hot Sauce to taste
Lea and Perrins to taste
3 bay leaves
1 bunch chopped parsley
1/4 cup Tony’s brown gravy mix (yellow can, this is optional, but I like what it brings to the party. Eliminate the half cup of water if you don’t add this)


In a dutch oven or large pot with a lid that seals well, Brown ground beef well. I find it helps to get the pot well heated before adding meat, so that it browns properly and you build up a little fond on the bottom. Before draining beef, pull the meat to one side and throw in chicken livers. Brown them well In the rendered beef fat, and remove from pot and chop up. Add them back. Drain excess grease from pot, but leave a little to help cook down chopped seasonings.

Add all veg for except parsley and green onion tops and cook down until soft and translucent. Add stock and water and bring to a boil. Add Tony’s, hot sauce, Worcestershire sauce, bay leaf. Tasting as you add. Your stock should taste just a tad bit too salty/spicy at this point. The rice will soak this up. Once boiling, add the gravy mix and stir well to make sure there aren’t any lumps. Add in rice and stir with the lid off for a few minutes until it starts to feel heavier and the rice starts wanting to “jump out of the pot”. Cover tightly and lower heat to lowest possible setting. Time 25 minutes. Don’t uncover until timer goes off!

Quickly uncover, add in green onion tops and parsley. Don’t stir at this point, but “flip” the dressing from bottom to top in about 3 places around the pot.


Recover tightly, turn off heat and time another 15 minutes. Uncover and mix well. Enjoy!

It’s not “mushy”, but I think the addition of the gravy mix creates a “binder” so it eats like a traditional dirty rice. I get a lot of compliments when I make it.