Dirty Rice

By WisconsinMike

Paul Prudhomme

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

Preparation

Step 1

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.