Dirty Ricecajun, rice 2 tablespoon chicken fat 1/2 lb chicken gizzards 1/4 lb ground pork 1 bay leaves 1 yellow onions 1 1/2 celery stalks 1/2 bell peppers, green 1 garlic cloves 1 teaspoon tabasco sauce 1 teaspoon salt 1 teaspoon black pepper 2 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon cumin 1/2 teaspoon thyme 1/2 teaspoon oregano 2 tablespoon butter 2 cup pork stock 1/2 lb chicken livers 1 cup rice 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. |
