Dirty Rice Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Chicken fat,
1/2 lbs: Chicken gizzards,
1/4 lbs: Ground pork,
1: Bay leaves,
1: Yellow onions,
1 1/2: Celery stalks,
1/2: Bell peppers, green
1: Garlic cloves,
1 tsp: Tabasco sauce,
1 tsp: Salt,
1 tsp: Black pepper,
2 tsp: Paprika,
1 tsp: Dry mustard,
1 tsp: Cumin,
1/2 tsp: Thyme,
1/2 tsp: Oregano,
2 tbsp: Butter,
2 cup: Pork stock,
1/2 lbs: Chicken livers,
1 cup: Rice,
Directions:
Mince onion, bell pepper, celery and garlic. Grind livers and
gizzards. 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 or water 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 about 5 minutes. Remove from heat and leave covered until rice
is tender, about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
Source from luhu.jp
gizzards. 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 or water 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 about 5 minutes. Remove from heat and leave covered until rice
is tender, about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
Source from luhu.jp