Dirty Rice - 2

Recipe Ingredients

2 tablespoons	30ml	Chicken fat
1/2 lb	227g / 8oz	Chicken gizzards
1/4 lb	113g / 4oz	Ground pork
1		Bay leaves
1		Yellow onions
1 1/2		Celery stalks
1/2		Bell peppers - green
1		Garlic cloves
1 teaspoon	5ml	Tabasco sauce
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Oregano
2 tablespoons	30ml	Butter
2 cups	474ml	Pork stock
1/2 lb	227g / 8oz	Chicken livers
1 cup	160g / 5.6oz	Rice

Recipe Instructions

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; 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.

Add the stock or water 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 the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.

Source:
Chef Paul Prudhomme, Louisiana Kitchen.

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