INGREDIENTS

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. and .Mushroom Duxelle
Stuffed Quail. recipes which are included in this collection.
Boil the gizzards in water to cover in a saucepan over medium heat for
about 1 hour, or until tender. Drain, reserving the broth. Finely chop the
gizzards in a food processor. Combine the oil and flour in a large heavy
saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making
a dark brown roux. Add the ground pork to the roux and cook for 5 to 6
minutes, stirring occasionally. Add the onions, bell peppers, and celery
and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the
chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough
water to make a full cup. Add this to the pot. Mix in the cooked rice,
stirring to coat evenly and break up any clumps. Add the salt, cayenne,
green onions, and parsley. Mix well. Cook until the rice is warmed through,
stirring occasionally. Season the entire chicken with Emeril.s Essence.
Stuff the duxelle-stuffed quail into the chicken. Stuff the dirty rice into
the cavity of the chicken, around the quail. Set aside, reserving the
remaining dirty rice. See .Rillette Stuffed Duck., the recipe for which is
included in this collection.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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