Dirty Rice
Country Pork
Try a FREE ISSUE of Taste of Home!
This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers.
SERVINGS: 10-12
CATEGORY: Side Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/2 pound bulk pork sausage
- 1/2 pound chicken livers, chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup sliced green onions
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 3 tablespoons butter or margarine
- 1 can (10-1/2 ounces) chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 3 cups cooked rice
Directions:
In a skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook 5-7 minutes more or until sausage and chicken livers are no longer pink; drain and set aside. In the same skillet, saute onion, celery, green onions, parsley and garlic in butter until the vegetables are tender. Add broth, basil, thyme, salt, pepper and hot pepper sauce; mix well. Stir in rice, sausage and chicken livers. Heat through, stirring constantly. Yield: 10-12 servings.