Paula Deen Dirty Rice Recipe
Paula Deen's dirty rice isn’t just any side dish—it’s packed with deep, savory goodness that comes from the right mix of meats and seasonings.The key to getting that classic taste?Browning the sausage and ground beef long enough to develop rich, caramelized bits at the bottom of the pan.Chicken livers are traditional, and while they aren’t for everyone, even a small amount adds a depth that’s hard to replace.I always cook the rice separately, then stir it into the meat and veggie mix to keep the texture from turning mushy.Be sure to let the dish sit for a few minutes before serving to get those flavors to deepen!
Servings: 6
Ingredients
- 1 lb Chicken Livers finely chopped
- 1 lb Bulk Pork Sausage
- 1 cup Onion chopped
- 1/2 cup Celery chopped
- 1/2 cup Green Bell Pepper chopped
- 4 cups Hot Cooked Rice
- 1/4 cup Fresh Parsley Leaves chopped
- Salt and Freshly Ground Black Pepper to taste
Instructions
- Start by cooking the rice according to the package instructions so it's ready when the rest of your dish is done.
- Set it aside and keep it warm.
- In a large skillet, brown the pork sausage over medium heat until it's cooked through, breaking it apart as it browns.
- Drain any excess grease and transfer the sausage to a plate.
- In the same skillet, add the chopped chicken livers and cook them until they're browned and cooked through.
- This should take about 5 minutes.
- Add the onion, celery, and green bell pepper to the skillet.
- Cook for about 5 minutes until the vegetables have softened.
- Mix in the cooked rice, sausage, and chicken livers with the vegetables.
- Season with salt and freshly ground black pepper to taste.