Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

This Creole dish is much better known in New Orleans than in the bayous. The name dirty rice was given to the dish because of the dark color that results from the addition of liver and giblets.

6 cups steamed white rice
½ pound chicken giblets
½ pound chicken livers
½ cup butter
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsp minced garlic
1 cup chicken stock
½ cup sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste

In a small saucepot, poach giblets in lightly salted water 45 minutes or until tender. Remove from heat, strain and cool, reserving poaching liquid. Chop giblets into tiny pieces and remove all tough membrane. Set aside. In a large heavy-bottomed sauté pan, melt butter over medium-high heat. Add livers and sauté 15–20 minutes or until golden brown on all sides. Remove livers from pan and place on a chopping board to cool. In same pan, add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. When cool enough to handle, coarsely chop livers then return to pan along with giblets. Pour in chicken stock and a small amount of reserved poaching liquid. Bring to a low boil and cook until volume of liquid is reduced to approximately ¼ cup. Fold in rice and garnish with green onions and parsley. Season to taste with salt, pepper and granulated garlic.



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