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Dirty Rice - Jim's


---Seasoning Mix---
1 teaspoon cumin ground
1/2 teaspoon oregano leaves; dried
1/2 pound chicken gizzards; ground
2 bay leaves
1/2 cup celery; finely chopped
1 1/2 teaspoons salt
1 1/4 teaspoons paprika
1/2 cup green pepper finely chopped
2 tablespoons butter unsalted
1/3 pound chicken livers; ground
1 teaspoon mustard; dry
1/2 teaspoon thyme leaves; dried
2 tablespoons chicken fat or vegetable oil
1/4 pound pork; ground
1/2 cup onion; finely chopped
2 teaspoons cayenne; ground
1 1/2 teaspoons black pepper
2 teaspoons garlic; minced
2 cups chicken stock
3/4 cup rice uncooked; (converted)

Since you like Cajun food, here is a recipe that is basic with a Cajun meal. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). 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 Chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately. Posted to the BBQ List by Jim Anderson on Apr 03, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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