With the threat of a (pretty overhyped) Snowpocalypse taking over the world this week—and surely another Snowmageddon lurking behind it—we decided to bust out one of our best cold-weather recipes: dirty rice.
Filled with warming spices, this play on a traditional New Orleans-style dirty rice is the perfect way to fill a snowy afternoon stuck indoors. The play, of course, is the addition of beer.
We like to serve dirty rice with blackened chicken and vegetables sauteed in butter, but it’s pretty damn tasty all alone on the plate. Actually, considering it’s already made with four kinds of meat, maybe you should just serve it with a salad.
½ pound bacon, cut into lardons
1 pound pork sausage
2 pounds smoked andouille sausage, sliced into coins
½ cup chicken livers, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 stalks celery, diced
1 bunch green onions, diced
1 tablespoon Old Bay
1 tablespoon Paprika
1 tablespoon Tony Chachere seasoning
2 cups Jasmin rice
3 cups chicken stock
1 12-ounce can beer (try Abita Amber or any other amber beer)
¼ cup chopped Italian parsley
In a large pot or pan, cook the bacon until it becomes browned and your pan fills with bacon fat. Remove the lardons to a plate lined with a paper towel, and add the pork sausage to the bacon fat. Cook until browned. Add the chicken livers and allow them to cook for 2-3 minutes, stirring occasionally. Add the andouille and stir. Add the onion, peppers, celery and green onion, and cook until the onions become transparent. Add the Old Bay, the paprika, the Tony Chachere, and the rice, and mix everything together so the rice becomes covered in fat and spices.
Add the chicken stock and the beer and bring it to a boil. When it starts to bubble, move the burner to low and put the lid on it. Let it simmer for 15 to 20 minutes until the rice is cooked.
When it is finished, garnish with the parsley and adjust the seasoning to your liking. You can serve it immediately, stuff it into a chicken or a pork chop, or keep in the fridge for later, reheating just before serving.