INGREDIENTS

INSTRUCTIONS

Dirty Rice (Justin Wilson's Original Cookbook--1965)  With about 2 Cups
of water, mix all meats together in a heavy pot, on  medium heat.  Add
all the above seasoning ingredients except the soup  at the start of
cooking. Cook medium speed about 4 hours. Stir often.  Then add the
cream of mushroom soup. Continue cooking for 30 minutes.  Prepare 2 lbs
of rice using the standard preparation. After the rice  has cooked, mix
with the meat ingredients thoroughly. Allow to steam  or cook on low
heat for about thirty minutes before serving. Serves 10  Thomas Fenske
adds: When I made this, I cut the whole thing in half  and it still
made a ton of dirty rice.  Don't be squeamish about the giblets.  I go
heavy on the gizzards,  which are essentially dark meat, with just a
little liver to add the  taste. If the recipes you tried before didn't
use giblets, that is  probably why they didn't come out right --- why
do you think they  call it 'dirty'rice?  PAT PATE <PATPATE@TENET.EDU>
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 744
Calories From Fat: 472
Total Fat: 52.3g
Cholesterol: 323mg
Sodium: 1938.5mg
Potassium: 860.9mg
Carbohydrates: 10.2g
Fiber: 1.5g
Sugar: 1.2g
Protein: 55.2g