If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: One thing about cooking for a huge group of people is that you either need 2 or 3 variations on everything, or else make the one choice pretty safe so that no-one is left out (like, I would probably avoid a peanut and yogurt roasted turkey with pomegranete yuzu sauce to feed my gang of 25). Because I follow this general theory, I typically wind up with a couple unwanted turkey livers each year. There are those in this world that don't find them appealing (WHATEVER)This year I used them for a batch of dirty rice, which my mother in law and I both happen to love! —aargersi
Serves a large skillet of goodness
- 1 cup parboiled rice (this kind of rice is very forgiving and doesn't get sticky - I use Zatarains but any kind is fine)
- 1 link andouille sausage
- liver from your turkey
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 1/4 cup diced celery
- 2-3 big garlic cloves, minced
- 1 teaspoon dried thyme
- 5 leaves fresh sage - minced
- chicken stock to cover the rice - at least 2 cups
- 2 teaspoons smoked paprika
- 2 bay leaves
- a pinch pf cayenne (or more depending on your need for heat)
- 2 tablespoons butter
- salt and pepper
- 4 chopped green onions
- 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!
Put Summer in a Jar
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Octopi my heart.