New Orleans Dirty Rice

• Meat

  • 1 lb Chicken livers, fine or ground
  • 1 lb Ground beef
  • 1 lb Jimmy dean pork breakfast sausage, bulk hot or mild

• Produce

  • 2 Bay leaves
  • 2 stalk(s Celery, fine
  • 3 Clove or "toes" garlic
  • 1 1/2 cup Flat leaf parsley, fresh
  • 1 Green bell pepper, medium
  • 1 bunch Green onions, thin
  • 1 Onion, large
  • 1/2 tsp Sage *see cook's notes

• Canned Goods

  • 1 can(s Beef broth, low sodium
  • 1 can(s Chicken broth, low-sodium

• Condiments

  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 2 cup Converted long grain rice

• Baking & Spices

  • 2 tsp Cajun/creole seasoning
  • 1 Salt

• Liquids

  • 3 oz Water

Found on justapinch.com

Description

Ingredients

• 1 lb bulk pork breakfast sausage (jimmy dean, hot or mild)
• 1 lb chicken livers, chopped fine or ground
• 1 lb ground beef
• 2 Tbsp worcestershire sauce (lea & perrins)
• 1 medium green bell pepper, diced
• 1 large onion, diced
• 2 stalk(s) celery, chopped fine
• 2 c converted long grain rice (zatarains or uncle bens)
• 1 bunch green onions, sliced thin
• 3 clove or "toes" garlic, minced
• salt, black & cayenne pepper to taste
• 1 can(s) (14.5 oz) low sodium beef broth
• 1 can(s) (14.5 oz) low sodium chicken broth
• 3-4 oz water or as needed
• 2 tsp cajun/creole seasoning, or to taste
• 1/2 tsp sage *see cooks notes
• 2-3 bay leaves
• 1 1/2 c fresh chopped flat leaf parsley

Directions

• 1In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.) 2Add the bell pepper, onions, and celery. Season with salt and black pepper to taste. 3Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown. 4Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes. 5Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley. 6*Cooks Notes: Dont let the Sage scare you off because you dont taste the small amount of sage in this recipe but it does make a difference in the taste, so dont leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldnt be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.