Dirty Rice - 5

Recipe Ingredients

		Seasoning Mix
2 teaspoons	10ml	Ground red pepper - (cayenne)
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Black pepper
1 1/2 teaspoons	7.5ml	Sweet paprika
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried thyme leaves
		Other Ingredients
1/2 teaspoon	2.5ml	Dried oregano leaves
2 tablespoons	30ml	Chicken fat or vegetable oil
1/2 lb	227g / 8oz	Chicken gizzards ground
1/4 lb	113g / 4oz	Ground pork
2		Bay leaves
1/2 cup	31g / 1.1oz	Finely chopped onions
1/2 cup	55g / 1.9oz	Finely chopped celery
1/2 cup	73g / 2.6oz	Finely chopped green bell peppers
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Unsalted butter
2 cups	474ml	Chicken or pork stock
1/2 lb	227g / 8oz	Chicken livers ground
3/4 cup	120g / 4.2oz	Uncooked converted rice

Recipe Instructions

Combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes.

Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in 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.

Remove bay leaves and serve.

Source:
Chef Paul Prudhomme's Louisiana Kitchen page 224-225 serves 6

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