Dirty Rice
Dirty rice is a Cajun dish of white rice cooked with finely ground chicken livers and gizzards, which turn the grains a dark, earthy brown. The offal is browned hard with ground pork, then simmered down with onion, celery, bell pepper and a generous rub of paprika, mustard, cumin and herbs. Scraping the browned bits into the stock gives the rice its depth. It works as a side or a meal.
Instructions
Mince the onion, bell pepper, celery and garlic. Grind the chicken livers and gizzards if you are using them.
Put the chicken fat, gizzards, pork and bay leaf in a large heavy skillet over high heat. Cook for about 6 minutes, stirring now and then, until the meat is thoroughly browned.
Stir in the minced vegetables and garlic along with the Tabasco, salt, pepper, paprika, dry mustard, cumin, thyme and oregano. Mix well and scrape the bottom of the pan thoroughly. Add the butter and stir until it melts.
Reduce the heat to medium and cook for about 8 minutes, stirring constantly and scraping the pan bottom so nothing burns on.
Pour in the stock and stir until everything stuck to the pan comes loose. Turn the heat to high and cook for about 8 minutes, stirring only once.
Stir in the ground chicken livers and cook for about 2 minutes.
Add the cooked rice and stir until it is evenly coated. Cover the pan, turn the heat to very low and cook for about 5 minutes.
Take the pan off the heat and leave it covered for about 10 minutes, until the rice is tender. Remove the bay leaf and serve immediately.
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