Recipe - Dirty Rice (Pirates Pantry)

1 pound Giblets (wild fowl; chicken,
or turkey); finely chopped
One half pound Pork pan sausage
1 cup Onion; chopped
One half cup Bell pepper; chopped
One half cup Celery; chopped
2 Cloves garlic; chopped
One half cup Fresh parsley; chopped
One half cup Green onion tops; chopped
2 cup Raw rice
Salt and pepper to taste

Boil the giblets in salted water until very tender. Reserve this liquid
for cooking rice (adding more water if necessary). In heavy, deep skillet
start pork sausage on low heat, and as soon as fat begins to cook out, add
onion, bell pepper, celery, and garlic. Continue cooking on low heat,
stirring occasionally, until all vegetables are soft. Add cooked rice,
giblets, green onion tops, parsley, salt and pepper, and stir all together
thoroughly, but lightly. If possible, add some drippings from the fowl or
meat which you are serving. Do not let parsley and green onion tops become
scorched. Better when prepared a day ahead. Freezes. Serves 1012. A
must for every Cajun's table! (Bobbie Hopkins)

Taken from: Pirate's PantryLibrary of Congress Number 7625788

PAT PATE PATPATE@TENET.EDU

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