Louisiana Dirty Rice
It’s great to cook this on your smoker or BBQ, even in the embers of a log fire as it picks up the gentle aroma of woodsmoke. It looks a little lengthy, but it’s really pretty quick and easy to make. Plus, a big pot of this will go a long way and accompany any smoked meats perfectly. Feel free to add some bacon at the start!
Ingredients
SERVES 8–10
Olive oil for frying
500g sausage meat (or your favourite sausages squeezed out of their skin)
500g chicken livers, finely chopped
500g leftover smoked brisket (or any leftover smoked meat), chopped into small bits
1 large onion, finely chopped
1 stalk celery, finely chopped
1 green pepper, diced
3 cloves garlic, minced
500g white long grain rice
2 tbsp Worcestershire sauce
2 tsp of your favourite sweet heat BBQ rub
½ tsp cayenne or chipotle powder
500ml chicken stock
1 bunch spring onions, chopped
20g chopped parsley
Method
1. In a large cast iron pot, fry up the sausage meat and chicken livers until browned through, stirring regularly to avoid clumps and lumps.
2. Add the onion, celery, garlic and green pepper.
3. When the veg begins to soften, add the leftover smoked meat and stir together.
4. Add the rice and allow it to cook through for a couple of minutes.
5. Now add the stock, the Worcestershire sauce, the BBQ rub and the cayenne/ chipotle.
6. Cover and simmer for 20 minutes until the rice is cooked and all the stock has been absorbed (add a little more water if needed).
7. Add the spring onions and parsley.
8. Cover and allow to stand for 10 minutes before serving.
9. Serve alongside any meat you fancy.
More Recipes Ideas from Jon Finch
Method
1. In a large cast iron pot, fry up the sausage meat and chicken livers until browned through, stirring regularly to avoid clumps and lumps.
2. Add the onion, celery, garlic and green pepper.
3. When the veg begins to soften, add the leftover smoked meat and stir together.
4. Add the rice and allow it to cook through for a couple of minutes.
5. Now add the stock, the Worcestershire sauce, the BBQ rub and the cayenne/ chipotle.
6. Cover and simmer for 20 minutes until the rice is cooked and all the stock has been absorbed (add a little more water if needed).
7. Add the spring onions and parsley.
8. Cover and allow to stand for 10 minutes before serving.
9. Serve alongside any meat you fancy.
