A series of authentic Thanksgiving recipes from New Orleans
The Louisiana staple is dirty rice, and this dish is a Louisiana favorite. Everything Southern complements well with this delicious side dish.
2 slices bacon, chopped 1 cup chopped onion ½ cup chopped green bell pepper ¼ cup chopped celery 2 garlic cloves I chopped 1 jalapeño pepper, seeded and finely chopped 4 ounces cleaned chicken and/or duck livers, very finely chopped or pureed (about½ cup) 4 ounces lean ground pork or beef 4 cups cooked and cooled long-grain white rice ½ teaspoon salt ¾ teaspoon black pepper 2 teaspoons Creole seasoning blend, such as Tony Chachere's ¼ cup chopped green onions (scallions) ¼ cup chopped flat-leaf parsley Hot sauce, to taste
In a large skillet over medium-high heat, cook the bacon until crisp, stirring often for about 10 minutes, depending on the thickness of the bacon.Use a slotted spoon to transfer the drippings to a small bowl. The drippings should be left in the skillet. In a skillet, add the onion, bell pepper, and celery, and cook, stirring frequently, for about 5 minutes or until they are tender. When the ground pork no longer has any pink color, add the pureed liver and stir often. Season with salt, black pepper, and Creole seasoning, and stir in the rice. Allow to cook, stirring occasionally, for 15 to 20 minutes, or until heated through. Combine the bacon, green onions, and parsley, then stir in the reserved bacon. Hot sauce should be added to the seasoning. Serve warm, check the seasoning before serving.
Makes 6 to 8 servings.
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