Dirty Rice - Jim's

Recipe Ingredients

		Seasoning Mix
1 teaspoon	5ml	Cumin ground
1/2 teaspoon	2.5ml	Oregano leaves - dried
1/2 lb	227g / 8oz	Chicken gizzards - ground
2		Bay leaves
1/2 cup	55g / 1.9oz	Celery - finely chopped
1 1/2 teaspoons	7.5ml	Salt
1 1/4 teaspoons	6.3ml	Paprika
1/2 cup	73g / 2.6oz	Green pepper finely chopped
2 tablespoons	30ml	Butter unsalted
1/3 lb	151g / 5.3oz	Chicken livers - ground
1 teaspoon	5ml	Mustard - dry
1/2 teaspoon	2.5ml	Thyme leaves - dried
2 tablespoons	30ml	Chicken fat or vegetable oil
1/4 lb	113g / 4oz	Pork - ground
1/2 cup	31g / 1.1oz	Onion - finely chopped
2 teaspoons	10ml	Cayenne - ground
1 1/2 teaspoons	7.5ml	Black pepper
2 teaspoons	10ml	Garlic - minced
2 cups	474ml	Chicken stock
3/4 cup	120g / 4.2oz	Rice uncooked - (converted)

Recipe Instructions

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 r

Posted to the BBQ List by Jim Anderson <[email protected]> on Apr 03, 1998.

Source:
Stephanie da Silva

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