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  Dirty Rice
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 301
Ingredients:
2 tbsp 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 tsp Tabasco sauce
1 tsp Salt
1 tsp Black pepper
2 tsp Paprika
1 tsp Dry mustard
1 tsp Cumin
1/2 tsp Thyme
1/2 tsp Oregano
2 tbsp Butter
2 cup Pork stock
1/2 lb Chicken livers
1 cup 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.
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