Ingredients
- Seasoning mix::
- 2 teaspoons ground red pepper (cayenne)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme leaves
- Other ingredients:
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons chicken fat or vegetable oil
- 1/2 pound chicken gizzards, ground
- 1/4 pound ground pork
- 2 bay leaves
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell peppers
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 2 cups chicken or pork stock
- 1/2 pound chicken livers, ground
- 3/4 cup uncooked converted rice
Directions
Combine the seasoning mix ingredients in a small bowl and set aside.
In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes.
Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes.
Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes.
Remove bay leaves and serve. Serves 6.
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Submitted 6/13/05.
Source: "Chef Paul Prudhomme's Louisiana Kitchen"
Submitted By: Teresa Johnson
techgoddess@att.net
Dirty Rice