Dirty Rice

Main ingredient

Rice

Country

Louisiana, USA

Preparation time

15 minutes

Cooking time

60 minutes

Course

Side

Servings

4

Olive Oil (3 tbp)
Butter (25g)

Heat in heavy pan.

Salt Pork (200g minced)
Pork liver (200g minced)

Add & sauté until the meat starts to brown.

Onion (2 medium chopped)
Celery (1 stick chopped)
Green Pepper (1 de-seeded & chopped)
Garlic (2 cloves crushed)
Parsley (10g fresh, chopped)

Add and stir well.

Flour (2 tbp plain)

Sprinkle over and stir in well.
Continue cooking over a medium heat until the vegetables are soft and starting to brown.

Chicken Livers (200g chopped in small pieces)
Cayenne pepper (½ tsp)
Chicken stock (200 ml)
Salt (1 tsp)
Black pepper(1 tsp ground)

Add and stir well.
Brig to a boil & simmer for 30 minutes, stirring occasionally.

Rice (600g cooked long grain)

Add and stir well.
Serve when heated through.

Notes

Smoked Gammon can be substituted for the Salt Pork.
If the Salt Pork is very salty then reduce or miss out the Salt.
This is ideal served with poultry or other white meats.
Alternatively you can add 450g of chopped chicken, pork, squirrel, alligator etc. or a combination of meats to the rice and warm until heated through for a one pot dish.
When cooking a turkey or other bird you can simmer the neck and heart in water until very tender. Then use the stock in the above recipe instead of the chicken stock. The meat from the neck and the chopped heart is used instead of the pork liver and the turkey's liver instead of the chicken livers.
This is not a precise recipe, just use what is to hand.