Side Pannel
Dirty Rice
Dirty Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Rice, Side Dishes
Ingredients List
- 4 tb Vegetable oil
- 2 tb Flour
- 1 lb Lean ground pork
- 1/2 lb Chicken livers; cleaned,
- -coarsely chopped
- 1 c Chopped onion
- 1/2 c Chopped green bell pepper
- 1/2 c Chopped celery
- 1/2 lb Chicken gizzards; cleaned
- 1 tb Bayou Blast; see * Note
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
- 1/4 c Chopped parsley
- 1/2 c Finely-chopped green onions
- 4 c Cooked rice
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a small heavy saucepan heat 2 tablespoons of the oil over medium heat
and whisk in flour. Cook, whisking constantly, until roux thickens and
darkens to a mahogany color; do not let burn. When well-colored, remove
from heat. In a large heavy skillet heat remaining 2 tablespoons oil over
medium-high heat and brown ground pork, stirring and breaking up pieces.
Add chicken livers, onions, bell pepper and celery and cook, stirring
occasionally, until vegetables are tender. Meanwhile, in a large pot bring
gizzards and enough cold water to cover (about 3 cups), to a boil over high
heat. Boil until tender, about 30 minutes; drain, reserving stock and
gizzards separately. Grind gizzards in food processor and add to pork and
vegetable mixture, with roux, reserved stock and Bayou Blast; season to
taste with salt and pepper. Bring mixture to a boil, cover and reduce heat
to simmering. Cook about 30 minutes, until flavors are well-blended. Before
serving, add parsley, green onions and rice, mixing gently but thoroughly
to combine. Adjust seasoning to taste with salt and pepper and serve
immediately. This recipe yields 4 servings.
included in this collection.
In a small heavy saucepan heat 2 tablespoons of the oil over medium heat
and whisk in flour. Cook, whisking constantly, until roux thickens and
darkens to a mahogany color; do not let burn. When well-colored, remove
from heat. In a large heavy skillet heat remaining 2 tablespoons oil over
medium-high heat and brown ground pork, stirring and breaking up pieces.
Add chicken livers, onions, bell pepper and celery and cook, stirring
occasionally, until vegetables are tender. Meanwhile, in a large pot bring
gizzards and enough cold water to cover (about 3 cups), to a boil over high
heat. Boil until tender, about 30 minutes; drain, reserving stock and
gizzards separately. Grind gizzards in food processor and add to pork and
vegetable mixture, with roux, reserved stock and Bayou Blast; season to
taste with salt and pepper. Bring mixture to a boil, cover and reduce heat
to simmering. Cook about 30 minutes, until flavors are well-blended. Before
serving, add parsley, green onions and rice, mixing gently but thoroughly
to combine. Adjust seasoning to taste with salt and pepper and serve
immediately. This recipe yields 4 servings.
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