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New Orleans Dirty Rice
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- #72517
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 can (14 ounce size) beef broth
3/4 cup rice
3 tablespoons butter
3 tablespoons flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound chicken livers
1 can (3 ounce size) mushrooms
directions
In pan combine broth and rice. Bring to boiling, cover and cook according to directions.
Meanwhile in another pan, melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green peppers, garlic powder, salt and cayenne. Cook until onion is tender.
Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover. Cook until livers are tender, 8 minutes, stirring often. Fold liver mixture into hot cooked rice.
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nutrition data
279 calories, 9 grams fat, 29 grams carbohydrates, 19 grams protein per serving.
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reviews & comments
August 18, 2013
Good recipe with some tweaks. Use fresh mushrooms for best results. Saute them with the other vegetables. Skip the flour. You don't need a roux for this.
March 6, 2008
I altered this recipe so I could use the sausage that I had. I did not have cayenne pepper, mushrooms, or liver. The only other thing I changes was that I used chicken broth instead of beef. I followed the rest of directions and added about 1/4 to 1/3 a cup of water. The house smelled like I was cooking a supreme pizza. The kids loved it, and it can be hard to please them with something new like this. I added chili powder instead of cayenne. It turned out great.