• Dirty Rice

  • 2 tablespoons vegetable oil

  • 8 oz chicken livers

  • 1 green pepper seeded and chopped

  • 1 Onion peeled and chopped

  • 1 Stalk Celery chopped

  • 2 cups long grain Rice

  • 4 cups Chicken Broth

  • Salt

  • 1 spoonful Louisiana spice mix

  • Louisiana Spice Blend

  • 3 tablespoons Paprika

  • 2 tablespoons Onion powder

  • 2 tablespoons Garlic powder

  • 2 tablespoons dried Oregano

  • 2 tablespoons dried Thyme

  • 2 tablespoons sassafras gumbo file powder

  • 1 tablespoon Cayenne pepper


  • Dirty Rice:

  • 1.

    Preheat a heavy saucepot over medium high heat and add a splash of vegetable oil. Add the chicken livers. Sauté as they begin to brown, breaking them up with a wooden spoon. Continue to brown and mince them for about 15 minutes.

  • 2.

    When all the liquid has evaporated and the chicken livers are browned and "dirty" add the green pepper, onion and celery. Stir well until the vegetables soften a bit. Add the rice and chicken broth. Season with salt and spice blend and bring to a simmer. Cover with a tight fitting lid, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender.

  • Louisiana Spice Blend:

  • 1.

    Mix well and store in a tightly sealed jar.

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