Dirty Rice

Ingredients

• ½ lb chicken gizzards
• ½ lb chicken liver
• ½ lb ground pork
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 C uncooked parboiled rice
• 1 tbs parsley
• 2 green onions, chopped
• 3 C chicken stock
• 2 tsp salt
• ½ tsp cayenne
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dry mustard
• 3 tbs butter

Directions

1. Cook Giblets: Boil giblets in 4 cups water with celery leaves and 1 whole green onion for ~20 minutes, until tender. Separate and finely chop the liver and gizzards.
2. Brown Meats: Heat 1 tbs oil in a black iron pot. Sauté pork and gizzards ~6 minutes, until browned.
3. Add Aromatics: Stir in seasonings, onion, celery, bell pepper, garlic, and butter. Mix well and simmer 10 minutes.
4. Add Stock & Rice: Add stock and simmer 5 minutes, then stir in rice, chopped liver, green onions, and parsley. Simmer 5 minutes more to incorporate.
5. Steam Rice: Cover, reduce heat to lowest setting, and cook 10-20 minutes, until rice is fluffy. Do not stir once heat is reduced to avoid pasty rice.
6. Serve: Fluff gently and serve hot.

The Gumbo Page