Freshwater prawns farmed in Mississippi are hatched in the nursery and kept in brackish water for three weeks. After that they are moved to fresh artesian well water in the nursery for thirty more days and then are stocked in ponds when the water temperature reaches the mid-sixties. After about four months they have grown large enough to bring to market. When the prawns are harvested in the fall from the artesian waters I always make a batch of this dirty rice. It is Southern through and through and well seasoned.

　　

Ingredients

serves 6

　　1/4 pound bulk pork sausage

　　1 pound chicken livers, rinsed, trimmed, and finely chopped

　　1 medium onion, chopped

　　1 green bell pepper, chopped

　　3 celery stalks, chopped

　　3 garlic cloves, minced

　　1 pound peeled freshwater prawns

　　4 cups cooked white rice, hot

　　1/4 cup chopped fresh parsley

　　Salt and freshly ground black pepper

　　Hot sauce, for serving

　　

Step 1

In a large, heavy skillet set over medium-high heat, cook the sausage and chicken livers until browned, breaking up any large chunks as you go, 5 minutes. Add the onion, bell pepper, and celery and cook, stirring, until soft, 5 minutes. Add the garlic and prawns and cook for 3 minutes or until the prawns begin to curl slightly and become opaque. Gently fold in the rice and parsley. Season with salt and pepper.

　　

Step 2

Serve immediately with hot sauce on the side.

　　A Southerly Course