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Dirty Rice Recipe

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This recipe for Dirty Rice, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound chicken giblets (heart removed)
1 large onion
1 green bell pepper with seeds, stem and membrane removed
1 rib celery
2 Tbs. butter
1 tsp. Worcestershire Sauce
2 tsp. Salt-Free Creole Seasoning
2 tsp. salt
1/2 tsp. marjoram
1 cup Uncle Ben's or other par-boiled rice
1 3/4 cup chicken stock (or water)

Directions:
Directions:
Chop the giblets, onion, bell pepper, and celery in a food processor until finely chopped. Heat the butter in a large, heavy saucepan and saute the chicken- vegetable mixture until the onions are clear. Add the Worcestershire and creole seasoning, cover the pot, lower the heat, and simmer. While that's cooking cook the rice. Put it, the chicken stock, and the salt into another saucepan. Bring the stock to a boil, lower to a simmer, cover, and cook 25 minutes, until all the liquid has been absorbed. When the rice is cooked, fluff it with a kitchen fork and add it to the pan with the chicken-vegetable mixture. Stir with the kitchen fork to combine all the ingredients. Add salt, pepper, or Tabasco to taste.

Number Of Servings:
Number Of Servings:
Serves eight.
Personal Notes:
Personal Notes:
Dirty rice is the junior brother of jambalaya. It's much less complex, yet in its way is every bit as delicious. Unlike jambalaya, which can be served as a main course, dirty rice is usually a side dish. It's a use for all that stuff you pull out of the inside of a whole chicken. While you can use the heart, it's better to leave that out, and use about 50
percent chicken liver.

 

 

 

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