Time
prep 0:15
total 0:35
Ingredients
| 1/2 lb. | chicken livers, minced | | 3/4 lb. | chicken gizzards | | 3-1/2 cup | 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 cup | long-grain rice |
1 Recipe Reviews
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excellent, I have tried many dirty rice recipes & this is my favorite.
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Instructions
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.
Author's Comments
This recipe is truly delicious.
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