DIRTY RICE RECIPE | EMERIL LAGASSE | FOOD NETWORK
Provided by Emeril Lagasse
Categories side-dish
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a large, heavy saute pan, 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. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. 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. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
ZATARAIN'S® DIRTY RICE | ZATARAIN'S - MCCORMICK
Zatarain’s makes enjoying this classic South Louisiana rice dish quick and easy. Just brown ground beef and add Zatarain’s Dirty Rice Mix, and then let simmer. The prep is quick. The results are delicious.
Provided by Zatarain's
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Brown ground beef in 3-quart saucepan. Drain fat. Stir water and Rice Mix into saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
- Simmer 25 minutes or until rice is tender.
- Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 257 Calories
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