Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
NOTE: The name "dirty rice" may be a source of alarm for the uninitiated. Rest easy, however, that the name simply designates what some feel to be the "look" of this delicious Cajun rice dish and in no way reflects on the cooks kitchen or personal habits! Cook the rice in 2 cups of the chicken stock or broth (cook rice in the usual manner - about 20 minutes). Reserve aside the other 1/2 cup of the stock or broth. In a large frying pan that has a cover, fry the meat mixture in the butter until it loses its pink coloring. (Very IMPORTANT, especially when using pork and organ meats!) Add in the onion, celery, garlic, and peppers. Saute together about 4-5 minutes. Pour in the reserved stock and add the cooked rice. Stir all ingedients together. Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed. Serves 8 as a side dish. *If you can, get your butcher to grind the livers, grizzards, and pork together for you. If not, either chop them very finely or grind them coarsely in a food processer. (c) copyright, Samantha Kaye, "My Dead Daddys Cajun Recipes", 6/94 Posted to recipelu-digest Volume 01 Number 406 by molony on Dec 27, 1997
