Dirty Rice

Paul Prudhomme

Dirty Rice
Dirty Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    t. Cayenne

  • 1 1/2

    t. salt

  • 1 1/2

    t. pepper

  • 1 1/4

    t. sweet paprika

  • 1

    t. dry mustard

  • 1

    t. ground cumin

  • 1/2

    t. dried thyme leaves

  • 1/2

    t. dried oregano leaves

  • 2

    T. chicken fat or vegetable oil

  • 1/2

    lb. chicken gizzards, ground

  • 1/4

    lb. ground pork

  • 2

    bay leaves

  • 1/2

    C. onions, finely chopped

  • 1/2

    C. celery, finely chopped

  • 1/2

    C. green peppers, finely chopped

  • 2

    t. minced garlic

  • 2

    T. unsalted butter

  • 2

    C. Chicken or Pork Stock

  • 1/3

    lb. chicken livers, ground

  • 3/4

    C. uncooked rice

Directions

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 the pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook 8 minutes, stirring constantly and scraping pan bottom well. 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 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.

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