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Dirty Rice

cajun, grains

2 tablespoons Chicken fat
1/2 pound Chicken gizzards
1/4 pound Ground pork
1 each Bay leaves
1 each Yellow onions
1 1/2 each Celery stalks
1/2 each Bell peppers; green
1 each Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
1/2 teaspoon Thyme
1/2 teaspoon Oregano
2 tablespoons Butter
2 cups Pork stock
1/2 pound Chicken livers
1 cup 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.

Yield: 2 servings

Preparation Time: 0:00

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