Dirty Rice

1. 1

   ["Heat a large skillet and melt the butter - I use a 12"" iron one and it fits everything just right. Add the liver and season with a pinch of salt and a bit of pepper. Brown the liver all over, then remove it from the pan and let it cool a little. Then chop it up.", "Remove the casing from the andouille and add that to the skillet. Brown and break it up as it cooks. After about 6-7 minutes, add in the onion and start it browning too. Once the onion is starting to brown, add the dry spices (not the bay leaf), then after a minute add the peppers, celery and garlic. After a couple MORE minutes, add the rice and cook it for a couple more minutes. Finally add the bay leaf, liver and sage, and enough broth to cover the whole thing. Simmer uncovered for 20 minutes or until the rice is done. You may need to add a bit more broth or water, just depends. Taste it about 2/3 of the way through cooking and add salt and pepper if you want. Stir the green onion in at the end, and serve it up!"]

* Per serving · 4 servings · Values may vary.

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