Dirty Rice

Name: Dirty Rice
Yield: feeds 4 as a main course or 8 as a side dish or stuffing portion
Ingredients: 1/3 cup olive oil; 2 cups chopped onion; 1 cup chopped green pepper; 1 or 2 jalapeño peppers, seeded and minced; Kosher salt and black pepper; 2 tablespoons minced garlic; 1/2 pound boneless, skinless chicken thighs, cut in 2-inch cubes; 1 pound bulk sweet Italian sausage; 1/4 pound leftover ham, cut in strips or cubes (about 1 cup); 1/4 pound leftover meat of any kind, shredded or diced (about 1 cup); 1/2 pound chicken livers, puréed in a food processor; 3 cups chicken broth or stock (to make your own, see page 168); 1/4 teaspoon cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; 1 1/2 cups parboiled long-grain rice (preferably Uncle Ben’s)

January 24, 2012

This is the ultimate “anything goes” dish. All you need is some sausage and any kind of raw or cooked meat you might have on hand. We use a tasty mix of sausage, chicken, pulled pork, and ham. The only thing you can’t skip are the chicken livers. That’s what makes Dirty Rice dirty and gives it its deep, rich flavor. We’ve been servin’ it every Wednesday as a featured side, and we’ve found that Central New Yorkers really appreciate this frugal New Orleans specialty. It’s also good as a stuffing for Cornish hens, pork chops, or turkey.

Recipe information

Yield
feeds 4 as a main course or 8 as a side dish or stuffing portion

Ingredients

1/3 cup olive oil

2 cups chopped onion

1 cup chopped green pepper

1 or 2 jalapeño peppers, seeded and minced

Kosher salt and black pepper

2 tablespoons minced garlic

1/2 pound boneless, skinless chicken thighs, cut in 2-inch cubes

1 pound bulk sweet Italian sausage

1/4 pound leftover ham, cut in strips or cubes (about 1 cup)

1/4 pound leftover meat of any kind, shredded or diced (about 1 cup)

1/2 pound chicken livers, puréed in a food processor

3 cups chicken broth or stock (to make your own, see page 168)

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

1 1/2 cups parboiled long-grain rice (preferably Uncle Ben’s)

Preparation

Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapeños. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver purée. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it’s ready to serve.

Dinosaur Bar-B-Que Ten Speed Press

TagsSouthern American Chicken Thigh Chicken Poultry Sausage Meat Ham Rice Rice & Grains Liver Main Side Dinner Nut Free Dairy Free Gluten Free Simmer Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Recipe notes