Ingredients: |
Ingredients: Seasoning mix:
2 tsps. ground red pepper (preferably cayene)
1 1/2 tsps. salt
1 1/2 tsps. blk. pepper
1 1/4 tsps. paprika
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1 tsp. dried oregano leaves
(combine all of the above and set aside)
2 Tbsps. chicken fat or vegetable oil
1/2 lb. uncooked chiken gizzards, ground
1/4 lb. ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 tsps. minced garlic
2 Tbsps. butter
2 cups Basic Chicken Stock (separate recipe)
1/3 cup uncooked chicken livers , ground
3/4 cup uncooked rice (preferably converted)
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Directions: |
Directions: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 seasoning mix, then add the onions celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. (Mixture will stick a lot if not using a heavy-bottomed skillet.) Add the stock and stir until any mixture sticking to the pan comes loose; cook about 8 minutes over high heat, stirring once. Then stir in chicken livers and cook about 2 minutes. Add rice and stir thoroughly; cover pan and turn heat to very low; cook 5 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. |
This recipe for New orleans Dirty Rice, by 