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Dirty Rice from the Commander's Palace Restaurant

Created by ForeverMama on August 10, 2022

Kosher salt and freshly ground pepper to taste
1 bunch green onions, thinly diced
1/2 cup finely chopped fresh parsley
Creole Meat Seasoning
*NOTE: This seasoning makes a lot -4 cups- and is great on many dishes. However, please cut it down to suit this recipe.
1 cup salt -table salt*
3/4 cup onion powder
3/4 cup garlic powder
3/4 cup freshly ground black pepper
1 tablespoon cayenne pepper, or to taste
3/4 cup paprika

Step 1: Preheat a large, heavy pot. Heat the oil until it's hot, add the gizzards and hearts, Creole seasoning, thyme, sage, and marjoram, and saute over medium-high heat for 5 minutes or until golden brown. Add the onions, peppers, and garlic, and saute for 8 minutes more, or until browned and tender. Gently stir in the rice. Add the water and bring to a boil, stirring only briefly and gently to make sure the rice is not sticking to the bottom of the pot. Cover and simmer for 13 - 15 minutes, or until the rice absorbs most of the liquid and is tender. If the rice is not tender at this point, add a bit more liquid and continue cooking.
Step 2: Remove from the heat. Fold the liver into the rice mixture with a fork, season with salt and pepper, cover, and set aside for 10 - 12 minutes. The heat from the rice will cook the liver. With the fork, gently stir in the green onions and parsley. Transfer to a serving bowl.
Creole Meat Seasoning
Step 3: Combine all ingredients and mix thoroughly in a food processor or in a large mixing bowl. Store in a glass jar or plastic container. It will keep indefinitely. Makes 4 cups.