chicken livers

Course: 
  • 1/2 cup cooked chicken livers (about 1/4 lb raw), chopped
  • ​3 tablespoons plus 1 teaspoon olive oil
  • ​1/2 cup yellow onion, finely chopped
  • ​1 tablespoon garlic, minced
  • ​1/2 cup spicy Italian sausage (6 ounces raw)
  • ​1/4 cup Tasso, chopped
  • ​2 cups rice
  • ​2¾ cups chicken broth
  • ​1/2 cup green onions, chopped
  • ​2 to 3 dashes Tabasco
  • ​salt and freshly ground black pepper to taste

Dirty Rice Wtih Chicken Livers, Italian Sausage And Tasso

Dirty Rice Wtih Chicken Livers, Italian Sausage And Tasso 

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Course: 
  • 5 tablespoons vegetable oil
  • 2 onions chopped
  • 3 celery ribs with leaves, chopped
  • 1 large bellpepper, cored, seeded, chopped
  • 2 garlic cloves, minced
  • 1 lb chicken livers, rinsed
  • 8 ounces andouille sausage, cut into 1/2 inch slices
  • 1 tablespoon of cajun seasoning
  • 3 cups long grain rice
  • 6 cups turkey stock, homemade preferred
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Note: Best prepared before hand but up to a day in advance is acceptable.
Use this to stuff your turkey or as a side dish.

Louisiana Dirty Rice Stuffing

Louisiana Dirty Rice Dressing

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Course: 
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped bell pepper
  • 1/4 pound ground pork
  • 1/4 pound chicken livers, pureed
  • 2 bay leaves
  • 1 tablespoon finely chopped jalapeno
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 2 cups cooked long grain white rice
  • 1/4 cup beef stock or canned, low sodium beef broth
  • Dash of Tabasco, or other Louisiana hot sauce, to taste

Creole Dirty Rice

 Creole Dirty Rice

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