Recipe - Dirty Rice (Cynthia Coutts)

One half pound Chicken gizzards; or a
combination of hearts and
gizzards
2 tablespoon Vegetable oil
1 Onion; chopped
1 Rib celery; chopped
One half cup Chopped green pepper
3 Cloves garlic; minced
2 ounce Chicken livers; trimmed and
chopped
One fourth pound Ground pork (not sausage)
1 cup Chicken stock or canned
broth
One fourth teaspoon Black pepper
One fourth teaspoon Salt
One fourth teaspoon Cayenne
One half teaspoon Dry mustard
One half teaspoon Ground cumin
2 cup Cooked white rice
2 Green onions; chopped
2 tablespoon Chopped fresh parsley

You might enjoy this recipe for dirty rice. It's from my favorite Cajun
cookbook by Marjie Lambert, Cajun Cooking: Succulent Recipes from
Louisiana. It serves 6 as a side dish.

Put the gizzards in a small saucepan, cover with water, and bring to a
boil. Reduce the heat and simmer, uncovered, for 1 hour, adding extra
water if necessary. Drain the gizzards and set aside until cool enough to
chop.

In a large saucepan over medium heat, heat the oil. Saute the onions,
celery, green pepper and garlic until the vegetables are limp, about 5
minutes. Add the livers and pork and cook, stirring, until meat is
browned. Add the chopped gizzards, along with chicken stock and spices and
continue cooking until the liquids are slightly reduced. Taste and adjust
seasonings.

If the rice was not cooked with salt, you will need to add more salt here.
Add the rice, green onions and parsley, and cook just until heated through,
about 2 minutes. Bon appetit!

PAT PATE PATPATE@TENET.EDU

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.