Originally, this dish was meant to be an accompaniment to the Passover Braised Lamb Shanks (page 145). But even I, the least kosher Jew of all time, couldn’t put a dish that is more than 50 percent pork in a recipe with “Passover” in the title. Even my nonobservant Jewish friends tend to draw the line at serving pork on Passover. That said, this dish is crazy good with the lamb shank, and if you do decide to go that route, you can substitute some or all of the stock for the lamb braising liquid.
The day after you’ve made the dirty rice, take a nonstick pan and get it hot. Add enough oil to coat the bottom of the pan. Spread any leftover dirty rice in an even layer in the pan, then cook over medium-high heat. Don’t F with it; your goal is to get a great crispy bottom, like a Persian tahdig. When it’s done, turn it out onto a plate. If you’re feeling baller, top with some crispy fried eggs. (FYI, this method works with any leftover rice; don’t let your takeout go to waste!)
“Reprinted with permission from The Kitchen I Came Home To: Big Flavors and Tall Tales from My Corner of Kentucky by Sara Bradley and Emily Timberlake, copyright © 2026. Published by Ten Speed Press, an imprint of Penguin Random House.”
recipe 
yields
Makes about 8 cups; serves 4 to 6
2 tablespoons neutral oil
8 ounces ground breakfast sausage
1 (4- to 6-ounce) link smoked sausage, such as andouille, diced small
8 ounces chicken livers, patted dry and diced small
½ cup small-diced yellow onion
½ cup small-diced green bell pepper
½ cup small-diced celery
4 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper
1 teaspoon mustard powder
½ teaspoon cumin
½ teaspoon coriander
1¼ cups dry white wine
1½ cups high-quality chicken bone broth
1 cup basmati rice (which I don’t rinse)
2 bay leaves
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Diamond Crystal kosher salt
2 to 4 tablespoons (¼ to ½ stick) butter, cut into thin pats
¼ cup chopped flat-leaf parsley leaves
¼ cup sliced green onions
Ingredients
steps
- Preheat the oven 350 degrees. In a 5-to-5½-quart dutch oven or heavy-bottomed ovenproof pot with a tight-fitting lid, warm oil over medium-high heat. Add ground sausage and smoked sausage and sauté until ground sausage is mostly cooked through and only a little pink remains, about 3 minutes.
- Add chicken livers and cook for 2 minutes. Add onion, bell pepper, celery, and garlic and cook until vegetables are softened and onion is translucent, 6 to 8 minutes.
- Add black pepper, mustard powder, cumin, and coriander and cook for 1 minute, just to toast spices. Deglaze with white wine, using a wooden spoon to scrape up any tasty bits stuck to the bottom of the pan. Cook until wine has cooked down a bit, 2 minutes.
- Add stock, rice, bay leaves, fish sauce, Worcestershire sauce, and hot sauce and give everything a good stir. Bring to a boil, about 3 minutes. Once it comes to a boil, give it one last stir. Taste liquid and if it needs more salt, add it now—season it the way you want your finished rice to taste. Cover with lid (if it’s not tight-fitting, add a layer of foil to ensure a good seal) and transfer to oven.
- Bake for 25 minutes, then remove rice from oven and let sit, still covered, at room temperature for 10 minutes.
- Remove lid and fluff the rice with a fork. Top rice with pats of butter, parsley, and green onions and serve.
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Recipe excerpted from
The Kitchen I Came Home To: Big Flavors and Tall Tales from My Corner of Kentucky by Sara Bradley and Emily Timberlake, copyright © 2026. Published by Ten Speed Press, an imprint of Penguin Random House.
