Chef John Folse's Creole Dirty Rice

Prep Time: 1 Hour
Yields: 6-8 Servings

This Creole dish is much better known in New Orleans than in the bayous. The name dirty rice was given to the dish because of the dark color that results from the addition of liver and giblets.

6 cups steamed white rice
1/2 pound chicken giblets
1/2 pound chicken livers
1/2 cup butter
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsp minced garlic
1 cup ground tasso
1 cup chicken stock
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and cracked black pepper to taste

In a small saucepot, poach giblets in lightly-salted water 45 minutes or until tender. Remove and cool, reserving poaching liquid. Chop giblets into tiny pieces and remove all tough membrane. Set aside. In a large heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté livers 15-20 minutes or until golden brown on all sides. Remove livers from pan, and place on a chopping board to cool. In same pan, sauté onions, celery, bell peppers and garlic 3-5 minutes or until wilted. Stir in tasso. Coarsely chop livers. Return livers and giblets to pan. Pour in chicken stock and a small amount of poaching liquid. Bring to a low boil and cook until volume of liquid is reduced to approximately ¼ cup. Fold in rice and garnish with green onions and parsley. Season with salt and pepper.