Dirty Rice - 6

Course : Cajun
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 pound chicken gizzards or a combination of hearts and gizzards
2 tablespoons vegetable oil
1 medium Onion -- chopped
1 rib celery -- chopped
1/2 cup chopped green pepper
3 cloves garlic -- minced
2 ounces chicken livers -- trimmed and chopped
1/4 pound ground pork -- (not sausage)
1 cup chicken stock or canned broth
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
2 cups cooked white rice
2 medium green onions -- chopped
2 tablespoons chopped fresh parsley

Preparation / Directions:

Put the gizzards in a small saucepan, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour, adding extra water if necessary. Drain the gizzards and set aside until cool enough to chop. In a large saucepan over medium heat, heat the oil. Sauté the onions, celery, green pepper and garlic until the vegetables are limp, about 5 minutes. Add the livers and pork and cook, stirring, until meat is browned. Add the chopped gizzards, along with chicken stock and spices and continue cooking until the liquids are slightly reduced. Taste and adjust seasonings. If the rice was not cooked with salt, you will need to add more salt here. Add the rice, green onions and parsley, and cook just until heated through, about 2 minutes. It serves 6 as a side dish. Source: Marjie Lambert, "Cajun Cooking: Succulent Recipes from Louisiana."

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes