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Suggest a better descriptionMince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 952 | ||
Calories from Fat: 368 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 55 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 717mg | 221 % | |
Sodium 297.4mg | 10 % | |
Potassium 1096.2mg | 29 % | |
Total Carbohydrate 91.3g | 27 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 82.7g | ||
Protein 53.4g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 952
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