Dirty Rice (g) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Chicken fat,
1/2 lbs: Chicken gizzards, ground
1/4 lbs: Pork, ground
1: Bay leaves,
1: Onions, minced
1 1/2: Celery, minced
1/2: Bell peppers, green, minced
1: Garlic cloves, minced
1 tsp: Tabasco sauce,
1 tsp: Salt,
1 tsp: Pepper, black
2 tsp: Paprika,
1 tsp: Dry mustard,
1 tsp: Cumin,
1/2 tsp: Thyme,
1/2 tsp: Oregano,
2 tbsp: Butter,
2 cup: Stock, pork
1/2 lbs: Chicken livers, ground
1 cup: Rice, uncooked
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp