Dirty rice (g)
Yield: 2 Servings
Ingredients:
- 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
Instructions:
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.
