Another favorite of my dad’s, I bought the ingredients to make this last week, tossed them in the freezer, and never got to make it before he passed. Coincidentally, after deciding to make it anyway, and taking out the sausage and livers to thaw, I caught an episode of one of Paula Deen’s shows, and she was making the same thing. Dirty rice is a Cajun dish, and it gets its name from the chicken livers, which give it a “dirty” appearance.
- 1 lb hot pork sausage
- 1 lb chicken livers (boiled, roughly chopped)
- 1 bell pepper, chopped
- 1 onion, chopped
- 5 scallions, chopped
- 8 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 c rice
- 4 c liquid reserved from cooking livers, or chicken or beef broth
In a skillet, heat garlic and onions until fragrant. Begin cooking rice in a stock pot. Add sausage to skillet and begin to break it up. When onions are transparent, add pepper and cook until sausage is cooked through and pepper have softened. Add chicken livers, scallions and sausage, onion, pepper mix to stock pot when rice is almost but not quite done. Cook until rice is tender and most of the liquid is evaporated; add more stock if necessary.