Title: Dirty Rice (G)
Categories: Side Cajun Rice Liver
Yield: 2 Servings
|1/2||lb||Chicken gizzards; ground|
|1|| ||Bay leaves|
|1|| ||Onions; minced|
|1 1/2|| ||Celery; minced|
|1/2|| ||Bell peppers, green; minced|
|1|| ||Garlic cloves; minced|
|1/2||lb||Chicken livers; ground|
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.