Louisiana Dirty Rice

Course : Cajun
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Ingredients:

3 tablespoons margarine -- or chicken fat
6 ounces chicken gizzards -- ground
4 ounces ground beef -- lean (or pork)
3/4 cup yellow onions -- finely chopped
1/2 cup bell peppers -- green, finely chopped
1/2 cup eggplant -- diced in 1/4 inch chunks
3 cups chicken stock
1/2 teaspoon garlic -- minced
1 large bay leaf
2 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon black pepper -- freshly ground
1/2 teaspoon cayenne pepper -- ground
1/2 teaspoon cumin -- ground
1/2 teaspoon oregano -- whole leaf
6 ounces chicken livers -- ground (2/3
1 1/2 cups raw rice -- converted
1/2 cup green onion tops -- thinly sliced
 

Preparation / Directions:

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes. Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product). Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes. Uncover and stir in the sliced green onions. NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork. From Chef Frank Brigtsenof Brigtsen's, New Orleans, L


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