Emeril's Dirty Rice

Ingredients

Cooking Directions

In a large, heavy sauté pan or pot, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes.

Add the remaining tablespoon of oil, the onions, bell peppers, celery, garlic, Essence, salt and pepper, and cook, stirring, until soft, about 5 minutes.

Add the stock and bay leaves, and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes.

Add the rice and stir thoroughly.

Cook until the rice is heated through, about 5 minutes.

Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

Recipe courtesy of chef Emeril Lagasse, Copyright 2003