Dirty Rice - 6

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken gizzards or a combination of hearts and
		Gizzards
2 tablespoons	30ml	Vegetable oil
1		Onion - chopped
1		Celery - chopped
1/2 cup	73g / 2.6oz	Chopped green pepper
3		Garlic - minced
2 oz	56g	Chicken livers - trimmed and chopped
1/4 lb	113g / 4oz	Ground pork - (not sausage)
1 cup	237ml	Chicken stock or canned broth
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Ground cumin
2 cups	320g / 11oz	Cooked white rice
2		Green onions - chopped
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Put the gizzards in a small saucepan, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour, adding extra water if necessary. Drain the gizzards and set aside until cool enough to chop.

In a large saucepan over medium heat, heat the oil. Saute the onions, celery, green pepper and garlic until the vegetables are limp, about 5 minutes. Add the livers and pork and cook, stirring, until meat is browned. Add the chopped gizzards, along with chicken stock and spices and continue cooking until the liquids are slightly reduced. Taste and adjust seasonings.

If the rice was not cooked with salt, you will need to add more salt here. Add the rice, green onions and parsley, and cook just until heated through, about 2 minutes.

It serves 6 as a side dish.

Source:
Marjie Lambert, "Cajun Cooking: Succulent Recipes from Louisiana."

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