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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dirty Rice Recipe

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This recipe for Dirty Rice is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 lb Chicken Livers
1 pound chicken gizzards, cleaned
Salt and cayenne
4 cups cooked long-grain rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onion (white and green part)
Directions:
Directions:
In a small, heavy skillet, combine 2 tablespoons of the oil and the flour over medium heat and cook, stirring constantly, to make a dark brown roux.
In a large, heavy skillet, cook the ground pork in the remaining 2 tablespoons oil until all pink in the meat has disappeared. Add the onion, bell pepper and celery. Cook, stirring often, until the vegetables are tender, about five minutes. Add the chicken livers to this mixture and sauté until they are no longer pink.
In the meantime, put the gizzards in a medium-size saucepan with enough water (about 3 cups) to cover. Boil until tender. Drain the gizzards and reserve the stock. Finely chop the gizzards. Add this to the pork mixture along with the roux and mix well. Add the reserved stock, season with salt and cayenne, and cook over medium-low heat, stirring occasionally, for 1 hour. Immediately before serving, add the rice and mix well. Adjust the seasoning. Add the parsley and green onion and serve warm.
Number Of Servings:
Number Of Servings:
10

 

 

 

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