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Creole Dirty Rice

Oct 22, 2012 at 1:29 PM Chime in now

Serve with Emeril's Delmonico Crispy Pork Cheeks

Yield: 4 servings


1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
1/4 pound ground pork
1/4 pound chicken livers, pureed
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
2 cups cooked long grain white rice
1/4 cup beef stock or canned, low sodium beef broth
Dash of Tabasco, or other Louisiana hot sauce, or to taste


1. In a large skillet, heat the oil over medium high heat. When hot, add the butter, onions, and bell peppers and sauté vegetables until tender and lightly caramelized, 4 to 6 minutes. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver puree, bay leaves, jalapeno, salt, coriander, cumin, and cayenne and cook until liver is cooked through and spices are fragrant, 2 to 3 minutes. Add the rice and beef stock and continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Adjust the seasoning if necessary and add hot sauce to taste.

Read More:
Emeril's Delmonico Crispy Pork Cheeks
Chive-Cheddar Biscuits
Sam's Carrot Souffle

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