My mind has been in the ”Big Easy” mostly because it would be warmer there than here. I also have been craving the city’s food . Dirty rice is a side that eats like a meal. Now, by using some quinoa, I will no longer be welcome on Bourbon Street. To make thing more non -traditional, I used chorizo from Angelic Beef instead of the normal ground beef and pork. I got the chicken livers from Ruckers Farm. (The first chicken livers I have found in 8 months!) Both were at the Warrenton Farmers ‘Market. It has a lot of flavor. I hope you like it.

1/2 cup green bell peppers (or poblano)
1/2 cup onions, diced
1/2 cup celery, diced
2 tablespoons oil
1 pound beef chorizo sausage (from Angelic Beef) removed from casing
1/2 pound chicken livers finely chopped (from Ruckers Farm)
2 teaspoons creole seasoning
5 tablespoons cooking oil
2 cup cooked quinoa (cauliflower rice would work)
2 cups cooked white rice

In a large skillet on medium, add 2 tablespoons of oil and chorizo; cook until just brown.

Add chicken liver and cook until done; remove from skillet and drain.

Add 2 tablespoon of oil to skillet and add onion, celery, and green pepper; cook until soft, stirring about 4 minutes.

Add creole seasoning and stir.

Add chorizo and chicken liver and warm up.

Add quinoa and rice and stir until hot.

Serve.