Recipe

Creole Dirty Rice Recipe

	Chefjeb / All my dishes 1 year ago This is an authentic Creole recipe for a great side dish that pairs well with meats. Prep:20m Cook:60m Servings:8	Chefjeb
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Ingredients

6 cups rice, cooked

1/2 lb chicken gizzards

1/2 lb chicken livers

1/2 cup butter

1 tsp garlic, minced

1 cup each, onions, celery, green bell peppers, diced

1/2 cup butter

1 cup chicken stock

1/2 cup sliced green onions

1/2 cup parsley, chopped

salt and black pepper to taste

Directions

Poach livers and gizzards in lightly salted water for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside

Chop gizzards into small pieces, removing any tough membrane . Set aside

In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside

In same pan, saute onions, celery and bell peppers and garlic until barely wilted.

Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid.

Bring to boil and reduce until you have about 1/4 cup liquid. You need at least 1/4 cup but could have slightly more.

Fold in rice and stir in green onions and parsley. Season with salt and epper

Note: Some modern cooks add about a pound each of cooked ground beef and sausage to make this a main dish caserole.

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Comments

heykitty 11 months, 2 weeks ago said:
Is there another meat I could use in place of the gizzards and liver?
Thanks

chefjeb 11 months, 2 weeks ago said:
Not really. Some use pork liver, but it has to contain liver. I omit the gizzards. The liver is what gives it the unique flavor and color, thus dirty rice. The old Cajuns lived off the land and used everyything except the cluck and squeal. Nobody said this was cholesterol free...sorry!