Dirty Rice

1. 1

   In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat.

2. 2

   Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes.

3. 3

   Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes.

4. 4

   Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits.

5. 5

   Bring to a boil, then lower the heat and simmer for 5 minutes.

6. 6

   Add the rice and stir thoroughly.

7. 7

   Cook until the rice is heated through, about 5 minutes.

8. 8

   Remove from the heat and remove the bay leaves.

9. 9

   Stir in the parsley and serve.

10. 10

    2 1/2 tablespoons paprika

11. 11

    2 tablespoons salt

12. 12

    2 tablespoons garlic powder

13. 13

    1 tablespoon black pepper

14. 14

    1 tablespoon onion powder

15. 15

    1 tablespoon cayenne pepper

16. 16

    1 tablespoon dried leaf oregano

17. 17

    1 tablespoon dried thyme

18. 18

    Combine all ingredients thoroughly and store in an airtight jar or container.

19. 19

    Yields: about 2/3 cup

20. 20

    Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

* Per serving · 4 servings · Values may vary.