Dirty Rice

November 26, 2011
0 Ratings
  • Serves a large skillet of goodness
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

What You'll Need
  • 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
  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.
  2. 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!

See what other Food52ers are saying.

  • sevenfaces
  • healthierkitchen
  • inpatskitchen
  • boulangere
  • drbabs

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

9 Reviews

sevenfaces November 23, 2014
So... turns out I love dirty rice! I wish I had bought more livers. Next time I am following comment suggestions and amping it up with some chopped up gizzards (crunch crunch). I love trying new things, it also helps that this dish has a great name. Yum!
healthierkitchen November 27, 2011
I didn't cook the turkey this year, so I'll have to improvise with some chicken livers, I guess. It looks too good to pass up!
inpatskitchen November 26, 2011
Love dirty rice...what no gizzards??!!
healthierkitchen November 29, 2011
Are gizzards traditional in dirty rice? I love gizzards
inpatskitchen November 29, 2011
I think the giblets make the rice "dirty"...at least that's always been my understanding.
aargersi December 4, 2011
You know I got a neck, a heart and liver but I didn't see any gizzards ... hmmm ... a new breed of gizzardless turkey??
boulangere November 26, 2011
A "pinch" of cayenne? Oh, please! This looks absolutely wonderful - I LOVE dirty rice!
drbabs November 26, 2011
This is literally the ONLY way i will eat liver.
aargersi November 26, 2011
How funny! It's good stuff - can't waste that nice turkey liver!!!!