by Paul Cormier, Salamanders of Kemptville
I love rice of every kind: Basmati, brown, white, purple even. Now, down South in Cajun country, they make something called Dirty Rice. It is often served as a backdrop for fish dishes, such as Blackened Catfish, or for seafood, such as Jumbo Shrimp (ya know, the old oxymoron). Anyway, Dirty Rice started as leftover rice with whatever leftover meat was on hand mixed in. It gradually evolved into something really interesting and one of my favourite side plates; it can even serve as a full meal. Now those of you who are squeamish about chicken livers are allowed to stick with the sausage only; however, I recommend you try the full recipe to see if Dirty Rice might join the list of your favourite recipes. I think it might!
1 pound of bulk pork sausage (sausage meat not in casings or, strip the meat out of the casings)
1 pound of chicken livers, finely chopped
1 cup chopped onion (Vidalia onions are nice)
1⁄2 cup chopped green bell pepper
4 cups hot cooked plain white rice
1⁄4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
Cook the sausage and chicken livers in a large skillet until nicely browned. Add the vegetables and sauté until soft. Gently fold in the rice and parsley. Season to taste, with just enough salt and pepper.
This makes enough Dirty Rice to accompany a main dish for 6 folks.
Many thanks for sending me your feedback and recipe hints at firstname.lastname@example.org.