Cajun Dirty Rice
Prep time: 0:15 Overall time: 0:35
4 to 6 servings scale / convert
1/2 lb. chicken livers, minced
3/4 lb. chicken gizzards
3-1/2 cups hot chicken broth
2 tbsp. chicken, pork, or bacon fat
4 tbsp. butter
1/2 lb. ground pork
1/2 cup each chopped onions, celery, green pepper and green onion tops
2 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. cayenne pepper or 1 dash Tabasco sauce
1-1/2 cups long-grain rice
Simmer gizzards in broth for 20 to 30 minutes, remove with slotted spoon, and grind or chop fine. Heat fat and half the butter (2 tablespoons) in a heavy casserole. Saute the pork and gizzards over high heat until browned. Lower heat, add vegetables and seasonings, and cook until vegetables are wilted, about 5 minutes. Add rice and reserved broth, bring rapidly to a boil, stir once, cover, and lower heat. Simmer 15 minutes.
Saute minced chicken livers in remaining butter for only 2 to 3 minutes (they should still be faintly pink). Toss with the rice, taste for seasoning, and adjust. Cover and let rice fluff in a low (225°F) oven for 10 minutes (the rice becomes very moist with the addition of the vegetables). Serves 4 to 6 as a main dish.
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