Louisiana dirty rice

Yield: 4 Servings

Measure Ingredient
3 tablespoons Cooking oil
2 mediums Onions; chopped
4 \N Cloves garlic; minced
2 \N Ribs celery; chopped fine
3 \N Green onions; chopped fine
3 tablespoons Parsley; minced
½ pounds Lean ground meat
¼ pounds Chicken livers; chopped or ground
2 tablespoons Dry sherry wine
1 tablespoon Worcestershire sauce
1 \N Beef bouillon cube dissolved
½ cup Hot water -or-
½ cup Beef bouillon soup
3 cups Cooked rice
\N \N Salt & pepper to taste


To heated oil, add onions, celery and green onions. Saut‚ until soft, at least 10 minutes. Add livers, ground beef, parsley and garlic; brown meat thoroughly. Add sherry wine and other liquids. Cover and simmer over low heat for 30 minutes. Remove from heat, add rice and mix well. Good with beef or fowl. Serves 4.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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