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Smoked Dirty Rice

none

6 cups chicken soup stock; or
canned chicken stock
1 pound chicken gizzards smoked
1 pound chicken livers smoked
1 teaspoon salt
1 tablespoon Worcestershire Sauce
1/2 teaspoon cayenne; or more to taste
3 tablespoons olive oil; or
bacon drippings
2 medium onions; peeled and chopped
2 cloves garlic; peeled and crushed
1 large green bell pepper; seeded and
4 ribs celery; coarsely chopped
1 pound smoked pork; butt or picnic
1 pound smoked sausage; hot or mild
2 cups uncooked long grain rice
black pepper; to taste
4 green onions; chopped
1/4 cup chopped parsley

Heat the chicken stock in a 12-quart pot and add the salt, Worcestershire, and cayenne. Cover to keep warm.. In the meantime chop all of the vegetables. Heat a large frying pan an add the oil or bacon drippings and sauté the yellow onion, garlic, green pepper, and the celery until tender. Remove from the pan. Add the pork, gizzards, liver, and sausage to the frying pan and sauté until warmed through. Drain the meat in a colander and discard the fat. Add the gizzards and livers along with the meats to the vegetables. Place all in the stock pot and add 1/2 cup of the chicken stock. Cover and simmer for 20 minutes. Meanwhile, using 4 cups of the reserved chicken stock, cook the rice. Add the cooked rice to the completed vegetables and meat and gently stir in the green onions and parsley. Taste for salt and pepper to serve. Posted to the BBQ List by Lloyd on Apr 03, 1998. - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 0:00


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