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Sunday Supper & More

Dirty rice

(Karoline Boehm Goodnick for The Boston Globe)
August 4, 2010

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Serves 4

Cajun seasoning is a ready-made mixture of ground peppers, usually including garlic powder. You can make your own combination of ground chili powder, cayenne pepper, and black pepper.

3 tablespoons vegetable oil
3 stalks celery, thinly sliced
3 cloves garlic, chopped
4 cooked Italian sausages, crumbled
1 1/2 cups cooked peppers and onions
2 tablespoons Cajun seasoning (available at specialty markets)
1 1/2 cups basmati or other long-grain white rice, rinsed
2 1/4 cups chicken stock
Salt, to taste
3 tablespoons flour
1/2 pound chicken livers (optional)
2 tablespoons butter
3 scallions, thinly sliced
3 tablespoons chopped parsley
Hot sauce (for serving)

1. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the vegetable oil. Cook the celery and garlic, stirring often, for 3 minutes.

2. Add the sausage and pepper mixture, and 1 tablespoon of Cajun seasoning. Cook, stirring, for 1 minute.

3. Stir in the rice, chicken stock, and salt. Bring to a boil, lower the heat, cover the pan, and simmer for 15 minutes.

4. In a shallow bowl, combine the remaining 1 tablespoon Cajun seasoning, flour, and salt.

5. Pat the chicken livers dry with paper towels. Toss chicken livers in flour mixture to coat them.

6. In a skillet over medium high heat, heat the remaining 2 tablespoons vegetable oil. When it is hot, add the butter. Cook the chicken livers 3 to 5 minutes on a side until they are firm and golden. Transfer to a plate lined with paper towels. When livers are cool enough to handle, chop roughly.

7. Stir livers into the rice mixture. Add scallions and parsley. Taste for seasoning, and add more salt, if you like. Serve with hot sauce.

Karoline Boehm Goodnick