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Title: Dirty Rice (G)
Categories: Side Cajun Rice Liver
Yield: 2 Servings

2tbChicken fat
1/2lbChicken gizzards; ground
1/4lbPork; ground
1 Bay leaves
1 Onions; minced
1 1/2 Celery; minced
1/2 Bell peppers, green; minced
1 Garlic cloves; minced
1tsTabasco sauce
1tsPepper, black
1tsDry mustard
2cStock, pork
1/2lbChicken livers; ground
1cRice; 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 1:396/15.2) Source: Chef Paul Prudhomme, Louisiana Kitchen.