INGREDIENTS

INSTRUCTIONS

Just calm down! The name comes not from the ingredients or even the
process, but from the appearance of the rice. The chicken livers and
gizzards give this wonderfully flavored old down-home dish a rather "dirty"
look. I really do love this stuff and your kids will enjoy it as well as
the funny name. The dish is Creole.
Heat the chicken stock in a 12-quart pot and add the gizzards and livers,
along with the salt, Worcestershire sauce, and cayenne. Cover and lightly
boil for 30 minutes.
In the meantime chop all of the vegetables. Heat a large frying pan and
add the oil or bacon drippings and saut. the yellow onion, garlic, green
pepper, and celery until tender. Remove from the pan.
Add the ground pork and sausage to the frying pan and saut. until lightly
browned. Drain the meat in a colander and discard the fat.
Remove the livers and gizzards from the chicken stock, reserving the
stock. Cool them for a moment and coarsely grind in your meat grinder. Add
the gizzards and livers, along with the browned meats, to the vegetables.
Place all in the stockpot and add 1/2 cup of the chicken stock. Cover and
simmer for
20    minutes.
Meanwhile, using 4 cups of the reserved chicken stock, cook the rice.
Place chicken stock and rice in a 2-quart covered saucepan and add 1/2 tsp
salt. Bring to a boil with the lid off and keep it off for 3 minutes. Put
the lid on the pot and turn the heat to very low. Let it cook for 15
minutes and then turn off the heat. Do not open the lid during this
process, and let the pot stand on the burner for another 5-6 minutes after
heat is turned off. Add the cooked rice to the completed vegetables and
meat and gently stir in the green onions and parsley. Taste for salt and
pepper and serve.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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