Dirty Rice with Andouille/Chicken Livers

[chilerelleno]

Dirty Rice w/ Andouille/Chicken Livers
1lb Jasmine rice
1bs Andouille sausage, grilled and sliced
1lb chicken livers, dredge in seasoned flour, pan fry and chop
4C chicken broth
1 onion, diced
1T garlic, minced
Red/Yellow bell pepper, diced
Bacon/Liver grease, dirty, see comments below
Cajun spice and red pepper to taste

In a medium sauce pan saute rice in the dirty bacon/liver grease till opaque, add onion, garlic and peppers, saute for 5 minutes

Bacon/Liver grease, dirty
You want to scrape your skillet after cookinging both the bacon and livers.
All those little crunchy blackened bits are what gives Dirty Rice it's name and loads of infused flavor.

Add broth, Andouille and livers, season to taste

Bring to a boil then lower heat to a fast simmer and cook for 25-30 minutes

Stir and serve

 

[TomKnollRFV]

Now that's a meal I'd come back for seconds on..maybe thirds.. ;)

 

[chilerelleno]

Now that's a meal I'd come back for seconds on..maybe thirds.. ;)

Thanks Tom,
I had two servings at dinner and another for a midnight snack.
Good stuff, a meal in itself. ;)

 

[TomKnollRFV]

Thanks Tom,
I had two servings at dinner and another for a midnight snack.
Good stuff, a meal in itself. ;)

Any time I make rice, I make a bunch extra to add things in for quick meals.... never sauted rice before adding the liquid though, gonna have to try that some time!

 

[chilerelleno]

Any time I make rice, I make a bunch extra to add things in for quick meals.... never sauted rice before adding the liquid though, gonna have to try that some time!

I do it for several rice recipes, such as this and my Arroz Mexicana aka Mexican Rice

 

[TomKnollRFV]

I do it for several rice recipes, such as this and my Arroz Mexicana aka Mexican Rice

I saw that with the Mexican Rice! I just went 'man that is alot of oil' and haven't worked up the notion to try it. <I'm sadly getting to where I can get sick from eating untrimmed pork loin.>..but it looks bang on for what good resturaunts serve. I really oughta make it next taco night!

 

[gmc2003]

Looks mighty good John, I could eat a plate or so of that.

Point for sure.

Chris

 

[chilerelleno]

I saw that with the Mexican Rice! I just went 'man that is alot of oil' and haven't worked up the notion to try it. <I'm sadly getting to where I can get sick from eating untrimmed pork loin.>..but it looks bang on for what good resturaunts serve. I really oughta make it next taco night!

The rice absorbs the oil, it really keeps it moist and not sticky, it is not oily/greasy at all.

 

[chilerelleno]

Looks mighty good John, I could eat a plate or so of that.

Point for sure.

Chris

Thanks Chris,
leftovers are going quick, better hurry over.

 

[idahopz]

That looks absolutely delicious

 

[chilerelleno]

That looks absolutely delicious

Thanks man.

 

[gmc2003]

Thanks Chris,
leftovers are going quick, better hurry over.

I was only one state over earlier in the week.

Chris

 

[TomKnollRFV]

The rice absorbs the oil, it really keeps it moist and not sticky, it is not oily/greasy at all.

Huh, not what I expected to learn! Definitely gonna have to start doing this then!

 

[petehalsted]

Like, Bookmarked, enough said <G>

 

[chilerelleno]

Like, Bookmarked, enough said <G>

Thanks Pete, appreciate the compliment/Like.

Huh, not what I expected to learn! Definitely gonna have to start doing this then!

Oh yeah, even for plain white rice, toast a pound of rice in 2-3 tablespoons of any fat/oil until it's opaque and turning golden.
A huge flavor difference, from bland to BAM!