Name: Dirty Rice
Ingredients: 2 tb Chicken fat; 8 oz Chicken gizzards; ground; 4 oz Pork tenderloin; ground; 1 Bay leaf; 1 Yellow onion; minced; 2 Stalks celery; minced; 1/2 Green pepper; minced; 1 Garlic clove; minced; 1 ts Tabasco sauce; 1 ts Salt; 1 ts Black pepper; 2 ts Paprika; 1 ts Dry mustard; 1 ts Ground cumin; 1/2 ts Thyme; 1/2 ts Oregano; 2 tb Butter; 2 c Pork stock; 8 oz Chicken livers; ground; 1 c Long-grain rice; uncooked

Only the truly faithful friend cares enough about you or me to undertake the often thankless task of pointing out where we are wrong. None of us enjoys being confronted with our faults or sins or mistakes, so we often make it difficult for our friends to do so. As a result, most of us are more concerned about speaking agreeableness to each other than about speaking the truth. This is not loyalty. Loyalty speaks the truth in faithfulness, but it also speaks it in love. Loyalty says, “I care enough about you that I will not allow you to continue unchecked in your wrong action or sinful attitude that will ultimately be harmful to you” (Proverbs 27:6).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Cajun	Rice	6	Servings

INGREDIENTS

2	tb	Chicken fat
8	oz	Chicken gizzards; ground
4	oz	Pork tenderloin; ground
1		Bay leaf
1		Yellow onion; minced
2		Stalks celery; minced
1/2		Green pepper; minced
1		Garlic clove; minced
1	ts	Tabasco sauce
1	ts	Salt
1	ts	Black pepper
2	ts	Paprika
1	ts	Dry mustard
1	ts	Ground cumin
1/2	ts	Thyme
1/2	ts	Oregano
2	tb	Butter
2	c	Pork stock
8	oz	Chicken livers; ground
1	c	Long-grain rice; uncooked

INSTRUCTIONS

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 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 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.
NOTES : If you like authentic Cajun cooking, this recipe is the best.
Recipe by: Paul Prudhomme - Louisiana Kitchen
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998

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