Dirty Rice - 2

Course : Cajun
Serves: 2
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Ingredients:

2 tablespoons chicken fat
1/2 pound chicken gizzards
1/4 pound ground pork
1 pieces bay leaves
1 medium yellow onions
1 1/2 medium celery stalks
1/2 medium bell peppers -- green
1 cloves garlic
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
 

Preparation / Directions:

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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