Title: Dirty Rice (G)
Categories: Side Cajun Rice Liver
Yield: 2 Servings
| 2 | tb | Chicken fat |
| 1/2 | lb | Chicken gizzards; ground |
| 1/4 | lb | Pork; ground |
| 1 | | Bay leaves |
| 1 | | Onions; minced |
| 1 1/2 | | Celery; minced |
| 1/2 | | Bell peppers, green; minced |
| 1 | | Garlic cloves; minced |
| 1 | ts | Tabasco sauce |
| 1 | ts | Salt |
| 1 | ts | Pepper, black |
| 2 | ts | Paprika |
| 1 | ts | Dry mustard |
| 1 | ts | Cumin |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 2 | tb | Butter |
| 2 | c | Stock, pork |
| 1/2 | lb | Chicken livers; ground |
| 1 | c | 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
1:396/15.2) Source: Chef Paul Prudhomme, Louisiana Kitchen.