Louisiana Dirty Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Margarine, or chicken fat
6 ounce: Chicken gizzards, ground
4 ounce: Ground beef, lean (or pork)
3/4 cup: Yellow onions, finely
, chopped
1/2 cup: Bell peppers, green, finely
, chopped
1/2 cup: Eggplant, diced in 1/4"
, chunks
3 cup: Chicken stock,
1/2 tsp: Garlic, minced
1 large: Bay leaf,
2 1/2 tsp: Salt,
1/4 tsp: White pepper,
1/2 tsp: Black pepper, freshly ground
1/2 tsp: Cayenne pepper, ground
1/2 tsp: Cumin, ground
1/2 tsp: Oregano, whole leaf
6 ounce: Chicken livers, ground
1 1/2 cup: Raw rice, converted
1/2 cup: Green onion tops, thinly
, sliced
Directions:
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the
margarine or fat, the gizzards and the ground beef or pork. Brown the meat
thoroughly, stirring constantly, about 5 minutes. Add the onions, bell
pepper, celery and eggplant. Cook this mixture about 2 minutes, and add
1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom
and sides of the pan with a metal spoon. (this procedure will intensify the
taste of the final product). Add the ground chicken livers and stir. Add
the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer
for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat
to very low and cook for 17 minutes. Uncover and stir in the sliced green
onions. NOTE: In Louisiana, dirty rice is traditionally served with any
poultry dish, such as chicken, duck, turkey or quail. It is also a great
side dish with roast pork. From Chef Frank Brigtsenof Brigtsens, New
Orleans, LA From: MICHAEL ORCHEKOWSKI
Posted to FOODWINE Digest 22 Jan 97 by Joell Abbott on
Jan 23, 1997.
Source from luhu.jp
margarine or fat, the gizzards and the ground beef or pork. Brown the meat
thoroughly, stirring constantly, about 5 minutes. Add the onions, bell
pepper, celery and eggplant. Cook this mixture about 2 minutes, and add
1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom
and sides of the pan with a metal spoon. (this procedure will intensify the
taste of the final product). Add the ground chicken livers and stir. Add
the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer
for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat
to very low and cook for 17 minutes. Uncover and stir in the sliced green
onions. NOTE: In Louisiana, dirty rice is traditionally served with any
poultry dish, such as chicken, duck, turkey or quail. It is also a great
side dish with roast pork. From Chef Frank Brigtsenof Brigtsens, New
Orleans, LA From: MICHAEL ORCHEKOWSKI
Posted to FOODWINE Digest 22 Jan 97 by Joell Abbott
Jan 23, 1997.
Source from luhu.jp