Dirty Rice
Dirty Rice Stuffing


Dirty Rice

2 Tbsp chicken fat
1 tsp black pepper
1/2 lb chicken gizzards
2 tsp paprika
1/4 lb ground pork
1 tsp dry mustard
1 ea bay leaves
1 tsp cumin
1 ea yellow onions
1/2 tsp thyme
1 1/2 ea celery stalks
1/2 tsp oregano
1/2 ea bell peppers, green
2 Tbsp butter
1 ea garlic cloves
2 cup pork stock
1 tsp tabasco sauce
1/2 lb chicken livers
1 tsp salt
1 cup 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.



Dirty Rice Stuffing

1 1/2 cup short-grain rice
1 lb chicken giblets; including the livers
2 cup chicken broth
1 parsley sprig
1/2 teaspoon black peppercorns
2 onions
3 1/2 tablespoon vegetable oil
1/4 cup all-purpose flour
1 green bell pepper; chopped
1 rib celery; chopped
1/2 cup scallion greens; thinly sliced
1 cayenne to taste

In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to
taste. Bring the water to a boil, reduce the heat to low, and cook the
rice, covered, for 15 minutes, or until it is tender and the water is
absorbed.

In another heavy saucepan combine the giblets, the broth, 2 cups water,
the parsley, the peppercorns, 1 of the onions, halved, and salt to
taste, bring the mixture to a boil, and simmer it for 8 to 10 minutes,
or until the livers are just cooked through. Transfer the livers with a
slotted
spoon to a bowl, simmer the mixture for 30 minutes more, and strain the
stock through a fine sieve into another bowl, reserving the giblets with
the livers. Let the giblets cool, trim the kidneys, and remove the meat
from the necks, discarding the skin and bones. Chop the giblets
including the livers and return them to their bowl.

In a heavy skille, combine the oil and the flour
and cook the roux over moderately low heat, stirring constantly with a
metal spatula, for 30 minutes, or until golden brown. Add the remaining
onion, chopped, the bell pepper, and the celery and
cook the mixture, stirring, until the vegetables are softened. Add the
giblet stock, simmer the gravy for 30 minutes, and stir in the giblets.
The rice and the giblet gravy may be made 1 day in advance and kept
covered and chilled. Let the rice return to room temperature before
continuing with the stuffing.

In a large bowl combine well the rice, the gravy, the scallion greens,
the cayenne, and salt to taste.

Serves 6.

--
:Hexe

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/