Louisiana Dirty Rice

• 1 1/2 cups water
• 1 1/2 cups long-grain white rice
• Coarse salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1/2 red onion, chopped
• 1/2 poblano chile or green bell pepper, cored, seeded, and chopped
• 1 stalk celery, chopped
• 1 1/2 teaspoons prepared or Homemade Creole Seasoning (page 287)
• 1 cup chicken livers, coarsely chopped
• 2 cloves garlic, very finely chopped
• 1 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth
• 1 bay leaf, preferably fresh
• 2 green onions, white and green parts, chopped

1. To parboil the rice, combine the water and rice in a small saucepan and bring to a boil over high heat.
2. Season with salt and pepper.
3. Cover and decrease the heat to low.
4. Simmer until the rice is just tender, 10 to 12 minutes.
5. Cover and keep warm.
6. Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
7. Add the onion, chile, and celery.
8. Sprinkle over the Creole seasoning.
9. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes.
10. Add the chicken livers and cook, stirring frequently, until the liver turns brown, 6 to 8 minutes.
11. Add the garlic and cook until fragrant, 45 to 60 seconds.
12. Add the reserved rice, chicken stock, and bay leaf.
13. Stir to combine.
14. Decrease the heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes.
15. Taste and adjust for seasoning with salt and pepper.
16. Add the green onions and serve immediately.
17. Two great cuisines, Cajun and Creole, make Louisiana their home.
18. Creole cooking, a blend of French, Spanish, and African influences, is slightly more refined than Cajun.
19. With a greater emphasis on French techniques and ingredients, in dishes such as Mamas Shrimp Creole (page 131), Creole cooking is well represented in New Orleans and the wealthier, more populated cities.
20. The Cajun people were originally from France, but spent nearly 150 years in Canada in Arcadia (modern-day Nova Scotia).
21. When the Arcadians Cajunswere exiled from Canada by the British, they migrated to remote bayous along the Louisiana coast and lived off the land.
22. Their cooking style is more provincial and rustic; a classic Cajun dish is Louisiana Dirty Rice (see above).

water, longgrain white rice, salt, canola oil, red onion, chile, celery, chicken livers, garlic, chicken, bay leaf, green onions

Taken from www.epicurious.com/recipes/food/views/louisiana-dirty-rice-380380 (may not work)