Prawns in Dirty Rice

Name: Prawns in Dirty Rice
Yield: serves 6
Ingredients: 1/4 pound bulk pork sausage; 1 pound chicken livers, rinsed, trimmed, and finely chopped; 1 medium onion, chopped; 1 green bell pepper, chopped; 3 celery stalks, chopped; 3 garlic cloves, minced; 1 pound peeled freshwater prawns; 4 cups cooked white rice, hot; 1/4 cup chopped fresh parsley; Salt and freshly ground black pepper; Hot sauce, for serving

December 9, 2011

Freshwater prawns farmed in Mississippi are hatched in the nursery and kept in brackish water for three weeks. After that they are moved to fresh artesian well water in the nursery for thirty more days and then are stocked in ponds when the water temperature reaches the mid-sixties. After about four months they have grown large enough to bring to market. When the prawns are harvested in the fall from the artesian waters I always make a batch of this dirty rice. It is Southern through and through and well seasoned.

Recipe notes

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