Title: Dirty Rice
Categories: Rice
Yield: 6 Servings

2 tb Chicken fat
8 oz Chicken gizzards; ground
4 oz Pork tenderloin; ground
1 Bay leaf
1 Yellow onion; minced
2 Stalks celery; minced
1/2 Green pepper; minced
1 Garlic clove; minced
1 ts Tabasco sauce
1 ts Salt
1 ts Black pepper
2 ts Paprika
1 ts Dry mustard
1 ts Ground cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Pork stock
8 oz Chicken livers; ground
1 c Long-grain 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
bottom 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.

NOTES : If you like authentic Cajun cooking, this recipe is the best.

Recipe by: Paul Prudhomme - Louisiana Kitchen

Posted to TNT Recipes Digest by "Barbara Zack" on May
8, 1998