Each of coarse ground black pepper; white pepper, and cayenne pepper (more or less to taste)
INSTRUCTIONS
NOTE: The name "dirty rice" may be a source of alarm for the uninitiated.
Rest easy, however, that the name simply designates what some feel to be
the "look" of this delicious Cajun rice dish and in no way reflects on the
cook's kitchen or personal habits!
Cook the rice in 2 cups of the chicken stock or broth (cook rice in the
usual manner - about 20 minutes). Reserve aside the other 1/2 cup of the
stock or broth. In a large frying pan that has a cover, fry the meat
mixture in the butter until it loses its pink coloring. (Very IMPORTANT,
especially when using pork and organ meats!) Add in the onion, celery,
garlic, and peppers. Saute together about 4-5 minutes. Pour in the reserved
stock and add the cooked rice. Stir all ingedients together. Cover and
simmer over a low heat for about 8-10 minutes - until liquid is absorbed.
Serves 8 as a side dish.
*If you can, get your butcher to grind the livers, grizzards, and pork
together for you. If not, either chop them very finely or grind them
coarsely in a food processer.
(c) copyright, Samantha Kaye, "My Dead Daddy's Cajun Recipes", 6/94
Posted to recipelu-digest Volume 01 Number 406 by molony <molony@scsn.net>
on Dec 27, 1997
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!