Emerils Dirty Rice Boulettes Recipe

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Emerils Dirty Rice Boulettes
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Ingredients:

Directions:

  1. In a small heavy saucepan heat 2 tablespoons of the oil over medium heat and whisk in 2 tablespoons flour. Cook, whisking constantly, until roux thickens and darkens to a mahogany color; do not let burn.
  2. When well-colored, add the ground pork and cook, stirring and breaking up pieces, until browned, 4 to 5 minutes.
  3. Add onions, bell pepper and celery and cook, stirring occasionally, until vegetables are tender, 4 minutes.
  4. Add the garlic, 2 teaspoons of the Essence, cayenne, and file powder and cook for 2 minutes.
  5. Meanwhile, in a large pot bring gizzards and 3 cups of water to a boil over high heat. Boil until tender, about 30 minutes; drain, reserving stock and gizzards separately. Grind gizzards in food processor and add to pork and vegetable mixture along with 2 cups of the reserved stock (add water if necessary to bring volume up to 2 cups) and add the salt and pepper. Bring mixture to a boil, then reduce the heat to a simmer. Cook about 30 minutes, until flavors are well-blended.
  6. Add the livers and cook, stirring, until they are cooked through, 2 to 3 minutes.
  7. Add the parsley, green onions and rice, mixing gently but thoroughly to combine.
  8. Adjust seasoning if necessary, transfer to a bowl, and set aside to cool. When cool, cover with plastic wrap and transfer to the refrigerator until thoroughly chilled.
  9. When the mixture is thoroughly chilled, form the mixture into balls about 2 tablespoons each, pressing with your hands to compact the mixture. Transfer to a parchment-lined baking sheet and repeat with remaining mixture.
  10. Place the flour and 4 teaspoons of the Essence in a mixing bowl and toss to combine.
  11. Place the eggs and milk in another shallow mixing bowl and whisk to combine.
  12. Place the bread crumbs in a third bowl, add the remaining 2 tablespoons of Essence and toss to combine.
  13. Working 1 at a time, carefully coat the rice balls first with the flour, then with the egg wash, then dredge in the bread crumbs, rolling to coat evenly and shaking to remove any excess crumbs. Place the breaded boulettes onto a parchment lined baking sheet and repeat with the remaining dirty rice until all boulettes have been breaded.
  14. In a large saucepan heat at least 4 inches of the oil to 350 degrees F. When hot, gently add the boulettes, in batches, to the hot oil, and fry, turning to promote even browning, until golden, about 2 minutes.
  15. Remove from the oil with a slotted spoon and let drain on a paper-lined plate or platter. Season lightly with salt and repeat until all boulettes have been fried.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 803.3 Kcal (3363 kJ)
Calories from fat 163.64 Kcal
% Daily Value*
Total Fat 18.18g 28%
Cholesterol 305.57mg 102%
Sodium 1004.24mg 42%
Potassium 693.85mg 15%
Total Carbs 114.28g 38%
Sugars 8.82g 35%
Dietary Fiber 8.16g 33%
Protein 40.44g 81%
Vitamin C 29.5mg 49%
Vitamin A 0.4mg 13%
Iron 15.1mg 84%
Calcium 166.3mg 17%
Amount Per 100 g
Calories 98.62 Kcal (413 kJ)
Calories from fat 20.09 Kcal
% Daily Value*
Total Fat 2.23g 28%
Cholesterol 37.51mg 102%
Sodium 123.29mg 42%
Potassium 85.18mg 15%
Total Carbs 14.03g 38%
Sugars 1.08g 35%
Dietary Fiber 1g 33%
Protein 4.97g 81%
Vitamin C 3.6mg 49%
Iron 1.9mg 84%
Calcium 20.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.8
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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