Dirty Rice
20 ingredients
11 steps
Ingredients
- 2 tablespoons chicken fat
- 1 teaspoon black pepper
- 12 lb chicken gizzard (optional)
- 2 teaspoons paprika
- 14 lb pork, Ground
- 1 teaspoon dry mustard
- 1 bay leaf
- 1 teaspoon cumin
- 1 yellow onion
- 12 teaspoon thyme
- 1 12 stalks celery
- 12 teaspoon oregano
- 12 bell pepper, green
- 2 tablespoons butter
- 1 garlic clove
- 2 cups pork stock
- 1 teaspoon Tabasco sauce
- 12 lb chicken liver (optional)
- 1 teaspoon salt
- 1 cup rice
Directions
-
1Mince onion, bell pepper, celery and garlic.
-
2Grind livers and gizzards.
-
3Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
-
4Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
-
5Add the butter and stir until melted.
-
6Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
-
7Add 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.
-
8Then stir in the chicken livers and cook about 2 minutes.
-
9Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
-
10Remove from heat and leave covered until rice is tender, about 10 minutes.
-
11Remove bay leaves and serve immediately.
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