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DIRTY RICE

Category

Cajun

Contributor

admin

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Ingredients

2 tablespoons Chicken fat
1/2 pound Chicken gizzards
1/4 pound Ground pork
1 each Bay leaves
1 each Yellow onions
1 1/2 each Celery stalks
1/2 each Bell peppers -- green
1 each Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
1/2 teaspoon Thyme
1/2 teaspoon Oregano
2 tablespoons Butter
2 cups Pork stock
1/2 pound Chicken livers
1 cup Rice

Procedures

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.

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<h1> DIRTY RICE</h1>
 Ingredients :
 2 tablespoons Chicken fat 
 1/2 pound Chicken gizzards 
 1/4 pound Ground pork 
 1 each Bay leaves 
 1 each Yellow onions 
 1 1/2 each Celery stalks 
 1/2 each Bell peppers -- green 
 1 each Garlic cloves 
 1 teaspoon Tabasco sauce 
 1 teaspoon Salt 
 1 teaspoon Black pepper 
 2 teaspoons Paprika 
 1 teaspoon Dry mustard 
 1 teaspoon Cumin 
 1/2 teaspoon Thyme 
 1/2 teaspoon Oregano 
 2 tablespoons Butter 
 2 cups Pork stock 
 1/2 pound Chicken livers 
 1 cup Rice <hr hieght="1">
 Procudures
 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. 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

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