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Dirty Rice - Jim s
Ingredients:
---Seasoning Mix---
1 teaspoon cumin ground
1/2 teaspoon oregano leaves -- dried
1/2 pound chicken gizzards -- ground
2 bay leaves
1/2 cup celery -- finely chopped
1-1/2 teaspoons salt
1-1/4 teaspoons paprika
1/2 cup green pepper finely chopped
2 tablespoon butter unsalted
1/3 pound chicken livers -- ground
1 teaspoon mustard -- dry
1/2 teaspoon thyme leaves -- dried
2 tablespoon chicken fat or vegetable oil
1/4 pound pork -- ground
1/2 cup onion -- finely chopped
2 teaspoons cayenne -- ground
1-1/2 teaspoons black pepper
2 teaspoons garlic -- minced
2 cups chicken stock
3/4 cup rice uncooked -- (converted)
Instructions:
Since you like Cajun food, here is a recipe that is basic with a Cajun
meal. It's from Paul Prudhomme's Louisiana Kitchen 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 pan bottom well. Add the Butter
and stir until melted. Reduce ht to medium and cook about 8 minutes,
stirring constantly and scraping pan bottom well (if you're not using
a heavy-bottomed skillet, the mixture will probably stick a lot).
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 five
minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. (The rice is finished this way so as not to overcook
the livers and to preserve their delicate flavor.) Remove bay leaves
and serve immediately. Posted to the BBQ List by Jim Anderson
on Apr 03, 1998. |
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