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Dirty Rice
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        - seasoning mix -- -----------
   1      teaspoon      Cumin ground
     1/2  teaspoon      Oregano leaves -- dried
     1/2  pound         Chicken gizzards -- ground
   2                    Bay leaves
     1/2  cup           Celery -- finely chopped
   1 1/2  teaspoons     Salt
   1 1/4  teaspoons     Paprika
     1/2  cup           Green pepper finely chopped
   2      tablespoons   Butter unsalted
     1/3  pound         Chicken livers -- ground
   1      teaspoon      Mustard -- dry
     1/2  teaspoon      Thyme leaves -- dried
   2      tablespoons   Chicken fat or vegetable oil
     1/4  pound         Pork -- ground
     1/2  cup           Onion -- finely chopped
   2      teaspoons     Cayenne -- ground
   1 1/2  teaspoons     Black pepper the rice -- -------------
   2      teaspoons     Garlic -- minced
   2      cups          Chicken stock
     3/4  cup           Rice uncooked -- (converted)

Since you like cajun food, here is a recipe that is basic with a cajun meal. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock 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 five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.


Posted to the AZstarnet BBQ Mailing List by Jim Anderson <anderson@magicnet.net> on Apr 03, 1998, converted by MC_Buster.