luckytrim
Chef Extraordinaire
Dirty Dirty Rice
DIRTY DIRTY RICE
2 tb chicken fat
1/2 lb chicken gizzards
1/4 lb ground pork
1 leaves
1 yellow onions
1 1/2 celery stalks
1/2 bell peppers, green
1 garlic cloves
1 ts tabasco sauce
1 ts salt
1 ts black pepper
2 ts paprika
1 ts dry mustard
1 ts cumin
1/2 ts thyme
1/2 ts oregano
2 tb butter
2 c pork stock
1/2 lb chicken livers
1 c 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.
DIRTY DIRTY RICE
2 tb chicken fat
1/2 lb chicken gizzards
1/4 lb ground pork
1 leaves
1 yellow onions
1 1/2 celery stalks
1/2 bell peppers, green
1 garlic cloves
1 ts tabasco sauce
1 ts salt
1 ts black pepper
2 ts paprika
1 ts dry mustard
1 ts cumin
1/2 ts thyme
1/2 ts oregano
2 tb butter
2 c pork stock
1/2 lb chicken livers
1 c 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.
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