Side Pannel
Dirty Rice
Ingredients List
- 2 tb Chicken fat
- 1/2 lb Chicken gizzards
- 1/4 lb Ground pork
- 1 Bay leaves
- 1 Yellow onions
- 1 1/2 Celery stalks
- 1/2 Bell peppers, green
- 1 Garlic cloves
- 1 ts Tabasco sauce
- 1 ts Salt
- 1 ts Black pepper
- 2 ts Paprika
- 1 ts Dry mustard
- 1 ts Cumin
- 1/2 ts Thyme
- 1/2 ts Oregano
- 2 tb Butter
- 2 c Pork stock
- 1/2 lb Chicken livers
- 1 c Rice
Directions
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water 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
about 5 minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water 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
about 5 minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
