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Dirty Rice

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CATEGORY CUISINE TAG YIELD
Meats Cajun Rice, Cajun 2 Servings

INGREDIENTS

2 tb Chicken fat
1/2 lb Chicken gizzards
1/4 lb Ground pork
1 Bay leaves
1 Yellow onions
1 1/2 Celery stalks
1/2 Bell peppers, green
1 Garlic cloves
1 ts Tabasco sauce
1 ts Salt
1 ts Black pepper
2 ts Paprika
1 ts Dry mustard
1 ts Cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Pork stock
1/2 lb Chicken livers
1 c Rice

INSTRUCTIONS

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
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 or water 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 chicken 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. Source: Chef Paul Prudhomme, Louisiana Kitchen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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