Dirty rice (g)

2 servings

Quantity Ingredient
2 tablespoons Chicken fat
½ pounds Chicken gizzards; ground
¼ pounds Pork; ground
1 Bay leaves
1 Onions; minced
1½ Celery; minced
½ Bell peppers, green; minced
1 Garlic cloves; minced
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Pepper, black
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
½ teaspoon Thyme
½ teaspoon Oregano
2 tablespoons Butter
2 cups Stock, pork
½ pounds Chicken livers; ground
1 cup Rice; uncooked

Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan botton well. Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. From: Ellen Cleary (Fidonet 1:396/15⅕) Source: Chef Paul Prudhomme, Louisiana Kitchen.

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