THEME: Louisiana Dirty Rice
Jamie R
1 lb. Giblets (wild fowl, chicken, or turkey), chopped fine
2 C. Raw white rice
1/2 lb. Loose pork sausage
1 C. Chopped onion
1/2 C. Chopped bell pepper
1/2 C. Chopped celery
2 cloves garlic, chopped
1/2 C. Chopped fresh parsley
1 C. Scallion tops
Salt and pepper, to taste
Boil the giblets in a saucepan of salted water to cover until very
tender. Drain, reserving the liquid, and set the giblets aside.
Return the liquid to the saucepan, adding more water if necessary to
make 4 cups. Add the rice, bring to a boil, and cook, covered, over
low heat for 20 minutes or until tender. Set aside and keep warm.
In a deep heavy skillet start the pork sausage on low heat; as soon
as the fat begins to cook out, add the onion, bell pepper, celery,
and garlic. Continue cooking on low heat, stirring occasionally,
until all the vegetables are soft. Add the cooked rice, giblets,
parsley, scallion tops, salt, and pepper and stir all together
lightly but thoroughly. If possible, add some drippings from the fowl
or meat which you are serving. Do not let parsley and scallion tops
become scorched.