Dirty rice (g)
2 servings
Ingredients
| 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 |
Directions
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.