Louisiana Dirty Rice
- 1 pound giblets (wild fowl, chicken, or turkey), chopped fine
- 2 cups raw white rice
- 1/2 pound loose pork sausage
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 1/2 cup chopped fresh parsley
- 1 cup scallion tops
- Salt and pepper, to taste
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.
- Boil the giblets in a saucepan of salted water to cover until very tender.
- Drain, reserving the liquid, and set the giblets aside.
- Return the liquid to the saucepan, adding more water if necessary to make 4 cups.
- Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep
- In a deep heavy skillet start the pork sausage on low heat; as soon as the fat
begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking
on low heat, stirring occasionally, until all the vegetables are soft.
- Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly
but thoroughly. If possible, add some drippings from the fowl or meat which you
are serving. Do not let parsley and scallion tops become scorched.
Vegetarian Dirty Rice: Follow directions for Louisiana Dirty Rice, using 1/2
cup peanuts in place of the giblets and pork sausage, and sauté until golden (about
2 minutes). Replace white rice with 3 cups cold cooked brown rice.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Cajun and Creole recipes