Streak o’ Green Dirty Rice

Name: Streak o’ Green Dirty Rice
Yield: serves 6 to 8
Ingredients: 1 tablespoon olive oil; 1/4 pound ground country sausage; 2 chicken livers, trimmed and connective tissue removed; 1 onion, diced; 2 celery stalks with leaves, chopped with leaves reserved; 1 jalapeño pepper, cored, seeded, and diced; 1 1/2 cups long-grain white rice (preferably Carolina Gold); 2 garlic cloves, smashed and minced; 2 teaspoons fresh thyme; 1 teaspoon chopped fresh marjoram; 1 teaspoon sea salt; 1 teaspoon ground cumin; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground paprika; 1/2 teaspoon Colman’s dry mustard; 2 cups low-sodium chicken broth; 1/2 cup chopped fresh parsley; 8 fresh basil leaves, thinly sliced

December 14, 2011

Dirty rice is a Cajun specialty so named for the brownish hue imparted by the chicken livers or giblets that also provide its rich mineral flavor. Today, we mostly think of dirty rice as a side, but because it is a cheap source of protein and calories it would have been served as a main dish in leaner times. This version—streaked with a bright green scattering of fresh herbs—is my take on Paul Prudhomme’s classic recipe.

Recipe notes

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