Title: Dirty Rice
Categories: Cajun Pork Rice
Yield: 2 Servings
| 2 | tb | Chicken fat |
| 1/2 | lb | Chicken gizzards |
| 1/4 | lb | Ground pork |
| 1 | | Bay leaves |
| 1 | | Yellow onions |
| 1 1/2 | | Celery stalks |
| 1/2 | | Bell peppers, green |
| 1 | | Garlic cloves |
| 1 | ts | Tabasco sauce |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 2 | ts | Paprika |
| 1 | ts | Dry mustard |
| 1 | ts | Cumin |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 2 | tb | Butter |
| 2 | c | Pork stock |
| 1/2 | lb | Chicken livers |
| 1 | c | Rice |
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
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
bottom well. Add the stock or water 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 chicken 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. Source: Chef Paul
Prudhomme, Louisiana Kitchen.