Title : Dirty rice
Categories : Breads, cajun
Servings : 2

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



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.

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