Lake Charles Dirty Rice
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon chili powder
- 1 1/2 cups chicken broth
- 1 tablespoon dried oregano
- 2 tablespoons canola oil
- 3 cups cooked rice
- 2 tablespoons chopped parsley
- 2 garlic cloves, minced
- 2 celery stalks, finely chopped
- 1 small onion, finely chopped
Preparation Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through. Per serving: 220.0 calories, 90.0 calories from fat, 10.0g total fat, 2.5g saturated fat, 80.0mg cholesterol, 650.0mg sodium, 24.0g total carbs, 1.0g dietary fiber, 0.0g sugars, 9.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from Real Cajun by Donald Link with Paula Disbrowe, © 2009 Clarkson Potter DONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. He won the James Beard Best Chef South Region Award in 2007. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Susan Spicer's Crescent City Cooking. She lives in Austin, Texas.
Preparation Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through. Per serving: 220.0 calories, 90.0 calories from fat, 10.0g total fat, 2.5g saturated fat, 80.0mg cholesterol, 650.0mg sodium, 24.0g total carbs, 1.0g dietary fiber, 0.0g sugars, 9.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from Real Cajun by Donald Link with Paula Disbrowe, © 2009 Clarkson Potter DONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. He won the James Beard Best Chef South Region Award in 2007. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Susan Spicer's Crescent City Cooking. She lives in Austin, Texas.
