Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chichen gizzards |
| ½ pounds | Chicken livers |
| ½ pounds | Ground pork |
| 2 mediums | Onions; (chopped) |
| 2 | Ribs celery; (chopped) |
| 1 | Bell pepper; (chopped) |
| 2 | Cloves garlic |
| 1½ cup | Uncooked rice |
| 3 cups | Stock; (water remaining after boiling giblets) |
| 2 teaspoons | Cayenne pepper |
| 2 teaspoons | Salt |
| 1½ teaspoon | Black pepper |
| 1 teaspoon | Paprika |
| 1 teaspoon | Dry mustard |
| 2 | Stalks green onion; (chopped) |
| 2 | Sprigs parasley; (chopped) |
Can't imagine anything better than Dirty Rice Dressing...an old Cajun recipe. We fix it often with smoked chicken and pork when we are entertaining. Absolutely delicious and something the locals for sure don't get everyday here in New Mexico. Here goes the recipe: Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards.
Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes.
Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more).
Some people get turned off with giblets...don't let this fool you (esp. the girls) in this recipe. It is very good, and a treat to enjoy. I love this stuff.
Posted to bbq-digest Volume 98 Issue 047 by dgaulden@... (Gaulden, Danny) on Jan 17, 1998