Online Recipe Book

Dirty Rice 2

Source
American Classics, by America's Test Kitchen, p98
Yield
2-3 servings as a main course
Prep info
20 min prep + 30 min cook + 20 min cook rice + 2 min finish
Prep time
Not set
Cook time
1 hour, 12 minutes
Time required
1 hour, 12 minutes
Oven preheat
N/A
Type
Mains - Misc
Status
Not tried
Tags
Cajun

Ingredients

  • 1 c long grain rice (white)
  • 2 oz diced bacon
  • 1/2 c diced onion
  • 1/2 diced celery stalks
  • 1/2 red bell pepper (stemmed, seeded, and diced)
  • 1/2 green bell pepper (stemmed, seeded, and diced)
  • 2 t minced garlic
  • 4 oz chicken livers (rinsed, any veins and fat removed, and chopped coarse)
  • 2 oz smoked sausage (preferably andouille or kielbasa; halved lengthwise and then cut into 1/4" half circles)
  • 1/4 t freshly ground black pepper
  • 1/4 t ground cayenne pepper
  • 1/4 t hot pepper sauce (plus more to taste)
  • 1/4 t salt
  • 7 fl oz chicken stock (homemade or low sodium)
  • 5 fl oz water
  • 1 bay leaf
  • 1 t minced thyme (fresh)
  • 1 t minced oregano (fresh)
  • 1 t minced parsley (fresh)

Method

1. Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish the grains to release the excess starch.  Carefully pour off the water, leaving the rice in the bowl.  Repeat the process 4 or 5 times, until the water is almost clear.  Using a fine-mesh strainer, drain the water from the rice and set the rice aside.

2. Heat a 4-quart Dutch oven over medium heat for 2 minutes.  Add the bacon and cook until lightly browned and the fat has rendered, 5-6 minutes.  Add the onion, celery, and bell peppers; continue to cook, stirring frequently, until the vegetables have softened, about 10 minutes.  

3. Sitr in the garlic and cook until fragrant, about 30 seconds, and then add the chicken livers, sausage, peppers, hot sauce, and salt.  Continue to cook, stirring occasionally, until the chicken livers are no longer pink and have given off most of their liquid, 8-9 minutes.  Transfer the vegetables and meat to a medium bowl and cover with aluminum foil to keep warm.

4. Increase the heat to high and add the chicken stock, water, and bay leaf.  With a wooden spoon, scrape the bottom of the pot to remove any browned bits, and then add the rice.  Once boiling, stir, reduce the heat to low, and cover; leave for 17 minutes.  

5. Remove the rice from the heat, fluff with a fork, and remove the bay leaf.  With a rubber spatula, gently fold in the meat and vegetable mixture and the herbs, and season to taste with salt and hot pepper sauce.  Serve immediately.

 

Notes