THEME: Dirty Chicken
Jamie R
A Cajun-style dirty rice recipe.
3/4 pound chicken gizzards
3 1/2 cups hot chicken broth or beef broth
1 to 2 tablespoons bacon drippings
4 tablespoons butter, divided
1/2 pound ground lean pork
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions with tops
2 medium cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
1 1/2 cups long-grain rice
1/2 pound chicken livers, finely diced
Simmer gizzards in the chicken or beef broth for 20 to 30 minutes.
Remove gizzards with a slotted spoon; grind or mince. Reserve broth.
Heat bacon drippings and 2 tablespoons of the butter in a heavy
casserole.Sauté the pork and gizzards over high heat until pork is no
longer pink. Lower heat; add vegetables and seasonings and cook until
vegetables are tender, about 5 minutes. Add rice and reserved broth;
bring rapidly to a boil, stir once, cover, and lower heat. Simmer for
15 minutes, until rice is tender.
Sauté minced chicken livers in remaining butter for 3 minutes. Toss
with the rice, taste for seasoning, and add salt and pepper if
necessary. Cover and let rice fluff in a 225° oven for 10 minutes .
Serves 4 to 6.