Dirty rice
Yield: 2 servings
Ingredients:
- 2 tb Chicken fat 1 ts Black pepper
- 1/2 lb Chicken gizzards 2 ts Paprika
- 1/4 lb Ground pork 1 ts Dry mustard
- 1 ea Bay leaves 1 ts Cumin
- 1 ea Yellow onions 1/2 ts Thyme
- 1 1/2 ea Celery stalks 1/2 ts Oregano
- 1/2 ea Bell peppers green 2 tb Butter
- 1 ea Garlic cloves 2 c Pork stock
- 1 ts Tabasco sauce 1/2 lb Chicken livers
- 1 ts Salt 1 c Rice
Instructions:
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.
