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Dirty Rice

1 pound chicken gizzards
1/2 pound pork liver
1/4 cup vegetable oil
2 Tbsp flour
1 1/2 Tbsp finely minced garlic
1 2/3 cups chopped onion
1/4 cup chopped celery
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1/2 pound chicken livers
2 tsp. salt
1 tsp. freshly ground black pepper
1/8 tsp. cayenne
2 Tbsp water, more if necessary
3 cups Boiled rice

Cut the gizzards and pork livers into small pieces and pass once
through the coarse blade of a meat grinder or food processor. Heat
the oil in a large, heavy skillet and cook the ground meat until
it begins to turn brown. Add the flour and vegetables and mix well.
Cook until vegetables begin to turn soft and slightly brown. Cut
up the chicken livers and add them to the skillet along with the
seasonings and 2 Tbsp water. Cook over low heat until the chicken
livers are done, adding a bit more water during cooking if necessary.
Remove the skillet from the heat and set it in a 175: oven while
you prepare the rice. Toss the cooked rice and the contents of
the skillet together in a large preheated bowl. Serve hot.


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