Published on Louisiana Kitchen & Culture (http://louisiana.kitchenandculture.com)

Home > Creole Dirty Rice

Creole Dirty Rice

Side Dish

Serves 4 to 6

Recipe courtesy of Emeril's Delmonico Restaurant

Ingredients: 
  • 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

Click image to enlarge
Method: 

In a large skillet, heat the oil over medium high heat. When hot, add the butter, onions, and bell peppers and sauté vegetables until tender and lightly caramelized, 4 to 6 minutes. 
Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver puree, bay leaves, jalapeno, salt, coriander, cumin, and cayenne and cook until liver is cooked through and spices are fragrant, 2 to 3 minutes.
Add the cooked rice and beef stock and continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer.

Adjust the seasoning if necessary and add hot sauce to taste.

 

Source URL (modified on Sep 13, 2017):http://louisiana.kitchenandculture.com/recipes/creole-dirty-rice?page=5