Dirty Rice Wtih Chicken Livers, Italian Sausage And Tasso

Side Dish

Recipe courtesy of Magnolias Southern Cuisine cookbook

Serves 4 to 6

  • 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 

Click image to enlarge


Preheat oven to 350˚F

​Toss the livers, 1 teaspoon of olive oil and a dash of salt and pepper in a glass or stainless bowl. Place the livers on a baking sheet with sides and place it on top rack of the oven. Bake them for 20 minutes. Cool the livers, finely chop them and set aside.

​Heat the remaining 3 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat. Add the onions and garlic and saute, stirring for 2 to 3 minutes until he onions become translucent. Add the sausage, Tasso and chicken livers and saute for 3 minutes. Add the rice and stir until the rice is coated by the olive oil.

​Pour in the chicken broth and bring the mixture to a boil, stirring constantly. Cover the saucepan and place it in the oven. Bake the rice for 20 to 30 minutes or until all of the liquid is absorbed and the rice is tender. Uncover the saucepan, add the green onions and fluff the rice and onions with a fork. Season with salt, black pepper and Tabasco to taste.

​Serve immediately.


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