Louisiana Dirty Rice

Recipe Ingredients

3 tablespoons	45ml	Margarine - or chicken fat o
6 oz	170g	Chicken gizzards - ground (1
4 oz	113g	Ground beef - lean (or pork)
3/4 cup	46g / 1.6oz	Yellow onions - finely chop
1/2 cup	118ml	Bell peppers - green, finely
1/2 cup	73g / 2.6oz	Eggplant - diced in 1/4" cubes
3 cups	711ml	Chicken stock
1/2 teaspoon	2.5ml	Garlic - minced
1 teaspoon	5ml	Bay leaf (large)
2 1/2 teaspoons	12ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/2 teaspoon	2.5ml	Black pepper - freshly ground
1/2 teaspoon	2.5ml	Cayenne pepper - ground
1/2 teaspoon	2.5ml	Cumin - ground
1/2 teaspoon	2.5ml	Oregano - whole leaf
6 oz	170g	Chicken livers - ground (2/3
1 1/2 cups	240g / 8.5oz	Raw rice - converted
1/2 cup	31g / 1.1oz	Green onion tops - thinly sliced

Recipe Instructions

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork.

Brown the meat thoroughly, stirring constantly, about 5 minutes. Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock.

Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product). Add the ground chicken livers and stir.

Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes.

Uncover and stir in the sliced green onions. NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork.

From Chef Frank Brigtsenof Brigtsen's, New Orleans, LA

Source:
Serving Size : 6 Preparation Time :0:00

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