Try this Louisiana Dirty Rice recipe, or contribute your own.
Suggest a better descriptionHeat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes. Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product). Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes. Uncover and stir in the sliced green onions. NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork. From Chef Frank Brigtsenof Brigtsens, New Orleans, LA From: MICHAEL ORCHEKOWSKI Posted to FOODWINE Digest 22 Jan 97 by Joell Abbott
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 6 | ||
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Calories: 660 | ||
Calories from Fat: 194 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 111.7mg | 34 % | |
Sodium 531.6mg | 18 % | |
Potassium 747.6mg | 20 % | |
Total Carbohydrate 87.8g | 26 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 84.8g | ||
Protein 26.6g | 38 % | |
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: 660
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