Name: Arkansas Dirty Rice
Yield: Makes 6 to servings
Cuisine: American
Ingredients: 1 garlic clove, minced; 4 tablespoons (½ stick) butter; 2 ribs celery, finely chopped; ½ pound chicken livers, membrane removed; 1 medium onion, finely chopped; ½ pound chicken gizzards, membrane removed; ½ teaspoon dried thyme, crumbled; ½ teaspoon dried oregano, crumbled; 2½ cups chicken broth; 1½ cups long-grain rice; Salt and freshly ground black pepper to taste; ½ pound bulk pork sausage; 1 medium green bell pepper, seeded and finely chopped

Preparation info

Makes
6
to servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Basically a specialty of the Louisiana and Mississippi bayous, dirty rice, which derives its name and color from the chicken livers and gizzards that provide its rich, earthy, utterly compelling flavor, can be found today in homes, cafés, and even some pretty snazzy restaurants from West Virginia to Alabama to Georgia. Generally, the meats in the rice are limited to the chicken parts, but one of the most memorable versions I’ve ever had, which also included a little pork sausage, was at a d