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Dirty Rice

Dirty Rice

This flavorful "dirty" rice is a great side dish for any dinner, especially during the holidays, alongside roast pork or fried chicken. It also makes a terrific stuffing for chicken, quail, or turkey.

  • Yield: 8 servings


  • 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 Emerilís Original Essence
  • 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


  • In a large, heavy sauté 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 onions, bell peppers, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves 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.