Dirty Rice

Directions

1. 1
   In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat.
2. 2
   Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes.
3. 3
   Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes.
4. 4
   Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits.
5. 5
   Bring to a boil, then lower the heat and simmer for 5 minutes.
6. 6
   Add the rice and stir thoroughly.
7. 7
   Cook until the rice is heated through, about 5 minutes.
8. 8
   Remove from the heat and remove the bay leaves.
9. 9
   Stir in the parsley and serve.
10. 10
    2 1/2 tablespoons paprika
11. 11
    2 tablespoons salt
12. 12
    2 tablespoons garlic powder
13. 13
    1 tablespoon black pepper
14. 14
    1 tablespoon onion powder
15. 15
    1 tablespoon cayenne pepper
16. 16
    1 tablespoon dried leaf oregano
17. 17
    1 tablespoon dried thyme
18. 18
    Combine all ingredients thoroughly and store in an airtight jar or container.
19. 19
    Yields: about 2/3 cup
20. 20
    Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.