Emeril's Dirty Rice

Emeril's Gumbo Cookoff

GMA Recipes
Difficulty: Easy
Cook Time: min

As a treat for the military personnel who are in New York for Fleet Week, chef Emeril Lagasse presided over a kitchen battle between the Navy and Marine Corps. The Navy crew cooked up seafood gumbo, while the Marines dished out chicken and andouille sausage gumbo.

An Emeril Gumbo wouldn't be complete without his kicked up Dirty Rice.


  • 3 tablespoons vegetable oil
  • 1 pound chicken (or duck livers), chopped fine
  • 1/2 pound pork sausage, removed from casings and crumbled
  • 1 cup yellow onion, finely chopped
  • 3/4 cup green bell pepper, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon Emeril's Original Essence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups chicken stock
  • 2 bay leaves
  • 5 cups cooked rice, chilled
  • 1/4 cup fresh parsley, minced
  • 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

    Recipe Summary

    Main Ingredients: chicken or duck livers, chicken stock, rice

    Course: Side Dish, Starch

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