Dirty Rice

Dirty Rice


 A can of ground cinnamon is shown.

Serves 6
 
Cajun Seasoning Mix
  • 2 teaspoons cayenne
  • 1 1/2 teaspoons salt, fine
  • 1 1/2 teaspoons pepper, black
  • 1 1/4 teaspoons paprika, sweet
  • 1 teaspoon mustard, dry
  • 1 teaspoon cumin
  • 1/2 teaspoon thyme leaves, dried
  • 1/2 teaspoon oregano leaves, dried
  • 1/2 teaspoon sage, ground, (optional)
For the Rice
  • 2 tablespoons chicken fat, or vegetable oil
  • 1/2 pound chicken gizzards, ground
  • 1/2 pound ground pork
  • 2 bay leaves
  • 1/2 cup onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1/2 cup green bell pepper, chopped fine
  • 2 teaspoons garlic, minced
  • 2 tablespoons butter, unsalted
  • 2 cups chicken stock, or pork stock
  • 1/4 pound chicken livers, (or foie gras) to 1/3 pound, ground or minced fine
  • 3/4 cup long-grain rice, preferably converted
  • 3 green onions, green parts, slices thin on a bias
  • 3 teaspoons parsley, minced
Directions
  1. Combine seasoning mix ingredients and reserve.
  2. Place chicken fat (or oil), gizzards, pork and bay leaves in a large skillet over medium-high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
  3. Stir in seasoning mix, then add onions, celery, bell peppers, and garlic; stir thoroughly, scraping the bottom of the pan well.
  4. Add butter and stir until melted.
  5. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping the bottom of the pan well.
  6. Add stock and deglaze any fond in the bottom of the pan.
  7. Stir in chicken livers and cook 2 minutes.
  8. Add rice, stir thoroughly; cover pan and turn heat to very low; cook 5 minutes.
  9. Remove from heat and leave covered until rice is tender, about 10 more minutes.
  10. Using a fork, gently stir in parsley and green onions.
  11. Serve immediately.