southern louisiana dirty rice
This is a recipe that was handed down from a friend. It's easy to adjust and very tasty. Just remember that for every pound of livers and gizzards, you use one cup of each vegetable (onions are 1/2 yellow and 1/2 green), one cup of rice and 1 yellow chili pepper. The spices can be added to taste.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound chicken livers
- 1 pound chicken gizzards (with or without hearts)
- 2 cups chopped bell pepper
- 2 cups chopped celery
- 1 cup chopped yellow onion
- 1 cup chopped green onion
- 2 - chopped yellow chili peppers
- 2 cups rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- - cayene to taste
- 2 1/2 cups water
How To Make southern louisiana dirty rice
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Step 1Boil livers and gizzards until done. Remove and chop saving the water to use with the rice. I use a mini food chopper for the gizzards and hearts.
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Step 2Heat olive oil in a large pan.
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Step 3Add vegetables to oil and saute while meat is cooking.
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Step 4Add chopped meat, salt, and pepper to vegetables and cook for 5 minutes.
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Step 5Add rice and water (using water meat was cooked in) to mixture and stir.
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Step 6Add cayene pepper to taste. The amount you use will be determined by how spicy you like your food.
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Step 7Bring ingredients to a boil, reduce heat to simmer and cook for 20 minutes. Let sit for 5 minutes on stove top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Keyword:
#rice
Keyword:
#Southern
Keyword:
#cajun
Keyword:
#Louisiana
Ingredient:
Rice/Grains
Culture:
Cajun/Creole
Method:
Stove Top
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