Mrs. Desotell's Dirty Rice
- 1 lb bulk pork sausage (hot or mild)
- 1 lb chicken livers, chopped fine or ground
- 1 lb ground beef
- 2 Tbsp Worcestershire sauce (lea & perrins)
- 1 medium green bell pepper, diced
- 1 large onion, diced
- 2 stalk(s) celery, chopped fine
- 2 c converted long grain rice
- 1 bunch green onions, sliced thin
- 3 clove garlic, minced
- salt, black & cayenne pepper to taste
- 1 can(s) (14.5 oz) low sodium beef broth
- 1 can(s) (14.5 oz) low sodium chicken broth
- 3-4 oz water or as needed
- 2 tsp Slap yo Mama seasoning, or your favorite spice to taste
- 1/2 tsp sage (if you like sage as I do)
- 2-3 bay leaves
- 1 1/2 c fresh chopped flat leaf parsley
- In a large Dutch oven or saucepan, over medium-high heat, sauté the
sausage, beef, and livers until no pink remains.
- Drain all but 3 Tbsp
from the pan. (If sausage is very lean add bacon grease or butter to pan
to make 3 Tbsp.)
- Add the bell pepper, onions, and celery.
with salt and black pepper to taste.
- Cook for 5-7 minutes until
the veggies begin to soften and brown.
- Add the rice, green onions, and
garlic; continue to stir for 1-2 minutes until the rice begins to toast
or turn brown.
- Add the Worcestershire sauce, beef & chicken
stock, creole seasoning, sage, and bay leaves.
- Mix well, turn the heat
to low, cover and simmer for 20 minutes.
- Cook until the rice is
fully tender and the broth has been absorbed. Stir well and remove from
heat, then stir in the chopped parsley.
EXTRA: Some people like
to put diced Andouille sausage in their Dirty Rice, which is fine -
almost anything goes, however, adding sausage or tomatoes will lean the
dish towards a Jambalaya. The grains of rice should separate easily and
still be moist enough to hold together on your fork.
Cajun Recipes-Cajun and Creole Recipes