CAJUN DIRTY RICE
6 to 8 servings
If you cannot find or do not want to add chicken gizzards, omit and add 12 ounces coarsely chopped mushrooms with the onions, celery, and pepper. To omit the liver as well, use 12 ounces mushrooms and 1 pound ground pork, sausage, or tasso ham.
Prepare for cooking and pat dry:
- 1 pound chicken gizzards
Heat in a Dutch oven or large saucepan over medium heat:
- 2 tablespoons vegetable oil
Add the gizzards and brown on all sides, about 10 minutes. Transfer to a plate. Add to the pot and brown, turning once, about 8 minutes:
- ½ pound chicken livers, rinsed and patted dry
Set aside with the cooked gizzards. Add to the pot:
- ½ pound ground pork, bulk sausage, chopped andouille sausage, or chopped tasso ham
Break up the meat with a spoon, and cook until browned, about 6 minutes. Stir in:
- 1 medium onion, chopped
- 1 celery rib, chopped
- ½ green bell pepper or 3 to 5 jalapeños, seeded and chopped
Cook until softened, about 5 minutes, scraping any browned bits off the bottom of the pot.
Finely chop the gizzards and liver and return them to the pot, along with:
- 5 garlic cloves, chopped
- 2 teaspoons dried thyme
- 1 teaspoon salt
- (¼ to ½ teaspoon cayenne pepper, to taste)
Cook, stirring occasionally, for another 3 minutes. Add:
- 3 cups chicken stock or broth, pork stock, or water
- 1½ cups long-grain white rice
Stir, bring to a boil, then reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Let stand off the heat for 5 minutes. Stir in:
- 4 green onions, thinly sliced
- ½ cup finely chopped parsley
Serve with:
- Hot sauce