Name: Dirty Rice Dressing
Ingredients: 1/2 lb Chichen gizzards; 1/2 lb Chicken livers; 1/2 lb Ground pork; 2 md Onions; (chopped); 2 Ribs celery; (chopped); 1 Bell pepper; (chopped); 2 Cloves garlic; 1 1/2 c Uncooked rice; 3 c Stock; (water remaining after boiling giblets); 2 ts Cayenne pepper; 2 ts Salt; 1 1/2 ts Black pepper; 1 ts Paprika; 1 ts Dry mustard; 2 Stalks green onion; (chopped); 2 Sprigs parasley; (chopped)

Dull. I find, by experience, that, let me make Resolutions, and do what I will, with never so many inventions, it is all nothing, and to no purpose at all, without the Spirit of God; for if the Spirit of God should be as much withdrawn from me always, as for the week past, notwithstanding all I do, I should not grow, but should languish, and miserably fade away. I perceive, if God should withdraw his Spirit a little more, I should not hesitate to break my Resolutions, and should soon arrive at my old state. There is no dependence on myself.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun		1	Servings

INGREDIENTS

1/2	lb	Chichen gizzards
1/2	lb	Chicken livers
1/2	lb	Ground pork
2	md	Onions; (chopped)
2		Ribs celery; (chopped)
1		Bell pepper; (chopped)
2		Cloves garlic
1 1/2	c	Uncooked rice
3	c	Stock; (water remaining after boiling giblets)
2	ts	Cayenne pepper
2	ts	Salt
1 1/2	ts	Black pepper
1	ts	Paprika
1	ts	Dry mustard
2		Stalks green onion; (chopped)
2		Sprigs parasley; (chopped)

INSTRUCTIONS

Can't imagine anything better than Dirty Rice Dressing...an old Cajun
recipe. We fix it often with smoked chicken and pork when we are
entertaining. Absolutely delicious and something the locals for sure don't
get everyday here in New Mexico. Here goes the recipe:
Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until
tender (about 20 minutes). Remove giblets and save water as stock. Separate
and chop liver and gizzards.
Add one tablespoon of oil to skillet and brown ground pork and gizzards
about six minutes.
Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add
a little butter, and simmer for about ten minutes. Add the stock, and
simmer for five minutes. Add the rice, chicken livers, green onions, and
parsley. Stir and simmer five minutes. Cover and reduce to a low heat
level. Cook until rice is fluffy (about 10 minutes or more).
Some people get turned off with giblets...don't let this fool you (esp. the
girls) in this recipe. It is very good, and a treat to enjoy. I love this
stuff.
Posted to bbq-digest Volume 98 Issue 047 by [email protected] (Gaulden,
Danny) on Jan 17, 1998

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