*  Exported from  MasterCook  *
 
                               DIRTY RICE (G)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cajun                            Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Chicken fat
      1/2   lb           Chicken gizzards -- ground
      1/4   lb           Pork -- ground
    1                    Bay leaves
    1                    Onions -- minced
    1 1/2                Celery -- minced
      1/2                Bell peppers, green -- minced
    1                    Garlic cloves -- minced
    1       t            Tabasco sauce
    1       t            Salt
    1       t            Pepper, black
    2       ts           Paprika
    1       t            Dry mustard
    1       t            Cumin
      1/2   ts           Thyme
      1/2   ts           Oregano
    2       tb           Butter
    2       c            Stock, pork
      1/2   lb           Chicken livers -- ground
    1       c            Rice -- uncooked
 
   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 botton 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 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. From: Ellen Cleary (Fidonet
   1:396/15.2) Source: Chef Paul Prudhomme, Louisiana
   Kitchen.
  
 
 
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