Cajun: Dirty Rice 07 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Cajun >> Dirty Rice 07


	Dirty Rice 07

		Dirty Rice 2 teaspoons ground red pepper 1 1/2 teaspoons pepper 1 teaspoon dry mustard 1/2 teaspoon thyme leaves 1 1/2 teaspoons salt 1 1/4 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon oregano 2 tablespoons oil (or chicken fat) 2 bay leaves 1/2 pound ground chicken gizzards 1/4 pound ground pork 1/2 cup finely chopped onions 1/2 cup finely chopped celery 1/2 cup finely chopped green pepper 2 teaspoons minced garlic 2 tablespoons butter 2 cups chicken or pork stock 1/3 pound ground chicken livers 3/4 cup uncooked rice Combine the seasoning mix ingredients in a small bowl and set aside. Place the chicken fat, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, stirring occasionally. Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; 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 (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock 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 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. Serves 6.