| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
Cajun, Side dish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine; or chicken fat |
| 6 |
oz |
Chicken gizzards; ground |
| 4 |
oz |
Ground beef; lean (or pork) |
| 3/4 |
c |
Yellow onions; finely |
|
|
;chopped |
| 1/2 |
c |
Bell peppers; green, finely |
|
|
;chopped |
| 1/2 |
c |
Eggplant; diced in 1/4" |
|
|
;chunks |
| 3 |
c |
Chicken stock |
| 1/2 |
ts |
Garlic; minced |
| 1 |
|
Lg Bay leaf |
| 2 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/2 |
ts |
Black pepper; freshly ground |
| 1/2 |
ts |
Cayenne pepper; ground |
| 1/2 |
ts |
Cumin; ground |
| 1/2 |
ts |
Oregano; whole leaf |
| 6 |
oz |
Chicken livers; ground |
| 1 1/2 |
c |
Raw rice; converted |
| 1/2 |
c |
Green onion tops; thinly |
|
|
;sliced |
INSTRUCTIONS
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the
margarine or fat, the gizzards and the ground beef or pork. Brown the meat
thoroughly, stirring constantly, about 5 minutes. Add the onions, bell
pepper, celery and eggplant. Cook this mixture about 2 minutes, and add
1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom
and sides of the pan with a metal spoon. (this procedure will intensify the
taste of the final product). Add the ground chicken livers and stir. Add
the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer
for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat
to very low and cook for 17 minutes. Uncover and stir in the sliced green
onions. NOTE: In Louisiana, dirty rice is traditionally served with any
poultry dish, such as chicken, duck, turkey or quail. It is also a great
side dish with roast pork. From Chef Frank Brigtsenof Brigtsen's, New
Orleans, LA From: MICHAEL ORCHEKOWSKI
Posted to FOODWINE Digest 22 Jan 97 by Joell Abbott <abbott@ZIP.COM.AU> on
Jan 23, 1997.
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