by aargersi
View
my 180 recipes »
Photo by aargersi
1 cup parboiled rice (this kind of rice is very forgiving and doesn't get sticky - I use Zatarains but any kind is fine) Ask a question about this ingredient
1 link andouille sausage Ask a question about this ingredient
liver from your turkey Ask a question about this ingredient
1/4 cup diced onion Ask a question about this ingredient
1/4 cup diced green pepper Ask a question about this ingredient
1/4 cup diced celery Ask a question about this ingredient
2-3 big garlic cloves, minced Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
5 leaves fresh sage - minced Ask a question about this ingredient
chicken stock to cover the rice - at least 2 cups Ask a question about this ingredient
2 teaspoons smoked paprika Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
a pinch pf cayenne (or more depending on your need for heat) Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
Heat a large skillet and melt the butter - I use a 12" iron one and it fits everything just right. Add the liver and season with a pinch of salt and a bit of pepper. Brown the liver all over, then remove it from the pan and let it cool a little. Then chop it up.
Ask a question about this stepRemove the casing from the andouille and add that to the skillet. Brown and break it up as it cooks. After about 6-7 minutes, add in the onion and start it browning too. Once the onion is starting to brown, add the dry spices (not the bay leaf), then after a minute add the peppers, celery and garlic. After a couple MORE minutes, add the rice and cook it for a couple more minutes. Finally add the bay leaf, liver and sage, and enough broth to cover the whole thing. Simmer uncovered for 20 minutes or until the rice is done. You may need to add a bit more broth or water, just depends. Taste it about 2/3 of the way through cooking and add salt and pepper if you want. Stir the green onion in at the end, and serve it up!
Ask a question about this stepLove dirty rice...what no gizzards??!!
Are gizzards traditional in dirty rice? I love gizzards
I think the giblets make the rice "dirty"...at least that's always been my understanding.
You know I got a neck, a heart and liver but I didn't see any gizzards ... hmmm ... a new breed of gizzardless turkey??
A "pinch" of cayenne? Oh, please! This looks absolutely wonderful - I LOVE dirty rice!
How funny! It's good stuff - can't waste that nice turkey liver!!!!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I didn't cook the turkey this year, so I'll have to improvise with some chicken livers, I guess. It looks too good to pass up!