GMA Recipe: Dirty Rice

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Dirty Rice
From chef and author Emeril Lagasse
May 23, 2003

Best served with Emeril's Chicken and Andouille Sausage Gumbo!

Ingredients

3 tablespoons vegetable oil

1 pound chicken or duck 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 Emeril's 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

Directions

1. In a large, heavy saute pan or pot, 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. 2. Add the remaining tablespoon of oil, the onions, bell peppers, celery, garlic, Essence, salt and pepper, and cook, stirring, until soft, about 5 minutes.

3. Add the stock and bay leaves, and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes.

4. Add the rice and stir thoroughly.

5. Cook until the rice is heated through, about 5 minutes.

6. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

Yield: 8 servings

Recipe courtesy of chef Emeril Lagasse, Copyright 2003