Rock Your Socks Off Rice

"Grand-Mere" Rice Dressing

This recipe is for a side dish that has the hootspa to stand on it's own. All you really need to serve with this is a roasted chicken or something equally as simple and a green vegetable. Anytime I get a chance to make a deep dark delicious roux I love it. I just channel my "Granny Dorie" a go for the gusto. Do NOT be afraid of the chicken livers that this recipe calls for. They do this sort of melty thing that gives this dish a depth of flavor rather than an overwhelming liver taste (really no liver taste at all, I've fooled two picky kids with this dish, they had no idea they were eating liver). I adapted this from John Besh's recipe and if you have never had his food, I definitely recommend you find some recipes and try them immediately.

6 Tbsp Rendered Bacon Fat (from 6 slices of bacon)
2 Tbsp All-Purpose Flour
2/3 Cup Finely Chopped Onion
8oz Andouille Sausage, removed from casing and chopped
3 Tbsp Minced Celery
6 Tbsp Minced Green Pepper
2 Tsp Minced Garlic
1-1/2 Tsp Creole Seasoning
1-3/4 Cup Jasmine Rice
12 oz. Chicken or Duck Livers Chopped small
3 Cups of Chicken Stock
1-1/2 Tbsp Chopped Fresh Italian Parsley
Salt and Pepper to taste

Preheat oven to 400 degrees.

In oven-proof pot fry bacon over medium high heat. Remove bacon and reserve for another dish, or eat it while cooking the rest of this dish. Stir flour into bacon fat and stir roux continuously until a medium brown color, approx. 5-8 minutes.
Add onion, green pepper and celery and cook 6-8 minutes until onions are transparent and celery is soft. Add garlic and andouille sausage and cook 1-2 minutes. Add rice and chicken livers, cook until livers are no longer pink, about 4 minutes. Add chicken broth and bring to a boil. Cover pot and bake for 15 minutes or until all liquid has been absorbed. Add parsley and salt and pepper to taste