|
Title: Dirty Rice Categories: Rice, Side dish, Chicken, Poultry Yield: 4 Servings 4 tb Vegetable oil 2 tb Flour 1 lb Lean ground pork 1/2 lb Chicken livers; cleaned, -coarsely chopped 1 c Chopped onion 1/2 c Chopped green bell pepper 1/2 c Chopped celery 1/2 lb Chicken gizzards; cleaned 1 tb Bayou Blast; see * Note Salt; to taste Freshly-ground black pepper; -to taste 1/4 c Chopped parsley 1/2 c Finely-chopped green onions 4 c Cooked rice * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small heavy saucepan heat 2 tablespoons of the oil over medium heat and whisk in flour. Cook, whisking constantly, until roux thickens and darkens to a mahogany color; do not let burn. When well-colored, remove from heat. In a large heavy skillet heat remaining 2 tablespoons oil over medium-high heat and brown ground pork, stirring and breaking up pieces. Add chicken livers, onions, bell pepper and celery and cook, stirring occasionally, until vegetables are tender. Meanwhile, in a large pot bring gizzards and enough cold water to cover (about 3 cups), to a boil over high heat. Boil until tender, about 30 minutes; drain, reserving stock and gizzards separately. Grind gizzards in food processor and add to pork and vegetable mixture, with roux, reserved stock and Bayou Blast; season to taste with salt and pepper. Bring mixture to a boil, cover and reduce heat to simmering. Cook about 30 minutes, until flavors are well-blended. Before serving, add parsley, green onions and rice, mixing gently but thoroughly to combine. Adjust seasoning to taste with salt and pepper and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey- jpmd44a@prodigy.com 03-12-1997 Recipe by: Emeril Lagasse Posted to brand-name-recipes by "Bob & Carole Walberg" |