posted by Sue Freeman 07-23-98 7:28 PM
Dirty Rice
seasoning mix:
1 tsp. Mustard, dry
1 tsp. Cumin ground
1/2 tsp. Thyme leaves, dried
1/2 tsp. Oregano leaves, dried
2 tbl. Chicken fat or vegetable oil
1/2 lb. Chicken gizzards, ground
1/4 lb. Pork, ground
2 Bay leaves
1/2 cup Onion, finely chopped
1/2 cup Celery, finely chopped
2 tsp. Cayenne, ground
1 1/2 tsp. Salt
1 1/2 tsp. Black pepper
1 1/4 tsp. Paprika
the rice:
1/2 cup Green pepper finely chopped
2 tsp. Garlic, minced
2 tbl. Butter unsalted
2 cup Chicken stock
1/3 lb. Chicken livers, ground
3/4 cup Rice uncooked (converted)
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 heat to medium and cook about 8 minutes, stirring
constantly and scraping pan bottom well.
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.
Remove bay leaves and serve immediately.