Dirty Rice
* 3 tablespoons*vegetable*oil
* 1 pound chicken livers, chopped fine
* 1/2 pound pork*sausage, removed from casings and crumbled
* 1 cup finely chopped yellow onion
* 3/4 cup finely chopped green bell pepper
* 1/4 cup finely chopped celery
* 2 teaspoons minced garlic
* 1 tablespoon Cajun seasoning (try Slap Ya Mama's!!) use this to taste you might want more than 1 tablespoon
* 1 teaspoon*salt
* 1 teaspoon ground black pepper
* 2 cups chicken stock
* 2 bay leaves
* 5 cups cooked rice, chilled
* 1/4 cup minced fresh parsley leaves
In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat
is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring,
for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer
for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves.
Stir in the parsley and serve.
* 3 tablespoons*vegetable*oil
* 1 pound chicken livers, chopped fine
* 1/2 pound pork*sausage, removed from casings and crumbled
* 1 cup finely chopped yellow onion
* 3/4 cup finely chopped green bell pepper
* 1/4 cup finely chopped celery
* 2 teaspoons minced garlic
* 1 tablespoon Cajun seasoning (try Slap Ya Mama's!!) use this to taste you might want more than 1 tablespoon
* 1 teaspoon*salt
* 1 teaspoon ground black pepper
* 2 cups chicken stock
* 2 bay leaves
* 5 cups cooked rice, chilled
* 1/4 cup minced fresh parsley leaves
In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat
is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring,
for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer
for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves.
Stir in the parsley and serve.