Cookbook:Dirty Rice

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Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color.

• 2 tablespoons chicken fat
• 1 teaspoon black pepper
• ½ lb (225 g) chicken gizzards (optional)
• 2 teaspoons paprika
• ¼ lb (110 g) pork, ground
• 1 teaspoon dry mustard
• 1 bay leaf
• 1 teaspoon cumin
• 1 yellow onion
• ½ teaspoon thyme
• 1½ stalks celery
• ½ teaspoon oregano
• ½ ea. green bell pepper
• 2 tablespoons butter
• 1 garlic clove
• 2 cups pork stock
• 1 teaspoon Tabasco sauce
• ½ lb (225 g) chicken livers (optional)
• 1 teaspoon salt
• 1 cup cooked rice

1. Mince onion, bell pepper, celery and garlic.
2. Grind livers and gizzards.
3. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
4. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
5. Add the butter and stir until melted.
6. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
7. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
8. Stir in the chicken livers and cook about 2 minutes.
9. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
10. Remove from heat and leave covered until rice is tender, about 10 minutes.
11. Remove bay leaves and serve immediately.