top of page
  • Tommy Centola

Country Dirty Rice

Updated: Jan 4, 2020

Thanksgiving is next week. I will feature some sides for the big day. Here is a traditional country dirty rice recipe that uses chicken livers as the meat. If you wish, you can substitute ground meat .

4 1/2 cups Chicken Stock

2 cups Long Grain White Rice

3 tablespoons Flour

1/2 cup Oil

1 cup Onions, finely chopped

1 1/2 pounds Chicken Livers, finely chopped

1/2 cup Celery, chopped

1/2 cup fresh Parsley, chopped

1 cup Green Onions, chopped

1/2 cup Green Bell Pepper, finely chopped

1 teaspoon Garlic, minced

Salt and Pepper to taste

1/8 teaspoon Cayenne Pepper

In a large pan, bring 4 cups of stock to a boil (reserve 1/2 cup stock); add rice and cover. Reduce heat and cook rice until fluffy, approximately 25 minutes. Meanwhile, brown flour in large pan over medium heat; add oil to make a roux. Add onions and cook until brown. Stir in chicken livers, celery, parsley, green onions, bell pepper, and garlic. cook for 5 minutes. Pour 1/2 cup stock and cook 15 minutes more. Remove from heat; skim any excess fat from top of mixture. Fold in rice and season to taste.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

12 views0 comments

Recent Posts

See All
bottom of page