DIRTY RICE

Title: DIRTY RICE
Categories: Breads, Cajun
Servings: 2

2 tb Chicken fat
1 ts Black pepper
1/2 lb Chicken gizzards
2 ts Paprika
1/4 lb Ground pork
1 ts Dry mustard
1 Bay leaves
1 ts Cumin
1 Yellow onions
1/2 ts Thyme
1 1/2 Celery stalks
1/2 ts Oregano
1/2 Bell peppers, green
2 tb Butter
1 Garlic cloves
2 c Pork stock
1 ts Tabasco sauce
1/2 lb Chicken livers
1 ts Salt
1 c Rice

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. 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. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. 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. 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 about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.

Source: Chef Paul Prudhomme, Louisiana Kitchen.