Dirty Rice - 5

Course : Cajun
Serves: 1
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---seasoning mix---
2 teaspoons ground red pepper -- (cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
---other ingredients---
1/2 teaspoon dried oregano leaves
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards ground
1/4 pound ground pork
2 pieces bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons garlic minced
2 tablespoons unsalted butter
2 cups chicken or pork stock
1/2 pound chicken livers ground
3/4 cup uncooked converted rice

Preparation / Directions:

Combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes. Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes. Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve. Source: Chef Paul Prudhomme's Louisiana Kitchen page 224-225 serves

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