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Dirty Rice - 2c

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      ---- seasoning mix ----
1 teaspoon Cumin ground
1/2 teaspoon Oregano leaves; dried
1/2 pound Chicken gizzards; ground
2 each Bay leaves
1/2 cup Celery; finely chopped
1 1/2 teaspoons Salt
1 1/4 teaspoons Paprika
1/2 cup Green pepper; finely chopped
2 tablespoons Butter unsalted
1/3 pound Chicken livers; ground
1 teaspoon Mustard; dry
1/2 teaspoon Thyme leaves; dried
2 tablespoons Chicken fat or vegetable oil
1/4 pound Pork; ground
1/2 cup Onion; finely chopped
2 teaspoons Cayenne; ground
1 1/2 teaspoons Black pepper
2 teaspoons Garlic; minced
2 cups Chicken stock
3/4 cup Rice uncooked; (converted)

Since you like Cajun food, here is a recipe that is basic with a Cajun
meal. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning
mix ingredients in a small bowl and set aside Place the Chicken fat,
gizzards, Pork and bay leaves in a large skillet over high heat; cook until
meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir
in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic;
stir thoroughly, scraping pan bottom well. Add the Butter and stir until
melted. Reduce ht to medium and cook about 8 minutes, stirring constantly
and scraping pan bottom well (if you're not using a heavy-bottomed skillet,
the mixture will probably stick a lot). Add the stock 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 five minutes. Remove from heat and leave covered until rice is
tender, about 10 minutes. (The rice is finished this way so as not to
overcook the livers and to preserve their delicate flavor.) Remove bay
leaves and serve immediately.

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Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **





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