Streak o’ Green Dirty Rice
Dirty rice is a Cajun specialty so named for the brownish hue imparted by the chicken livers or giblets that also provide its rich mineral flavor. Today, we mostly think of dirty rice as a side, but because it is a cheap source of protein and calories it would have been served as a main dish in leaner times. This version—streaked with a bright green scattering of fresh herbs—is my take on Paul Prudhomme’s classic recipe.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Heat the olive oil in a saucepan over medium-high heat until sizzling hot (see Know-how, page 100). Add the sausage and chicken livers and cook and stir for 3 to 4 minutes, breaking up the sausage and livers as they cook, until golden brown. Drain off all but about 2 tablespoons of the fat. Add the onion, celery, and jalapeño and cook and stir for about 5 minutes, until the vegetables are tender. Add the rice, garlic, thyme, marjoram, salt, cumin, red pepper flakes, black pepper, paprika, and mustard and stir to coat the rice. Cook for about 2 minutes, stirring occasionally.
Step 2
Add the broth, stir just once, and bring to a low boil. Reduce the heat, cover, and simmer for about 15 minutes, until most of the liquid is absorbed. Turn off the heat and let the rice sit, undisturbed, for 10 minutes, until the grains are tender and all the liquid is absorbed. Add the reserved celery leaves, parsley, and basil and fluff with two forks before serving hot.
