Cajun Dirty Rice
Yields 4 Servings
4 or more Chicken Gizzards
2 or more Chicken Livers
2 Tbls Butter
1/2 lb Ground Beef
1 Medium Onion, Chopped
2 Stalks Celery, Chopped
2 Cloves Garlic, Pressed
1/4 tsp Cayenne
1 tsp Salt
1/2 tsp Thyme Leaves, Dry
2 Cups Water
1 Cup Long Grain Rice
4 Green Onions, Chopped
1/4 Cup Parsley, Chopped
Red Bell Pepper
Place the chicken gizzards in a small saucepan and add water.
Bring to a boil, lower heat and simmer until tender (about 30 minutes).
Heat the butter in a Dutch oven or heavy pot.
Add the chicken livers and saute until cooked.
Remove and reserve.
Add the ground beef, onion, pepper, celery and garlic to the pot.
Saute until the meat is no longer pink and the vegetables are tender.
Chop the gizzards and livers until very fine (you may use a food processor
with the steel blade).
Add to the pot along with the cayenne, salt, thyme, water and rice.
Stir to mix.
Bring to a boil.
Lower heat.
Simmer until the rice is cooked (about 30 minutes).
Add the chopped onions and parsley and let stand, covered, 10 minutes.
Garnish with vertically sliced red bell pepper strips.
Serve.
Yields 4 Servings
4 or more Chicken Gizzards
2 or more Chicken Livers
2 Tbls Butter
1/2 lb Ground Beef
1 Medium Onion, Chopped
2 Stalks Celery, Chopped
2 Cloves Garlic, Pressed
1/4 tsp Cayenne
1 tsp Salt
1/2 tsp Thyme Leaves, Dry
2 Cups Water
1 Cup Long Grain Rice
4 Green Onions, Chopped
1/4 Cup Parsley, Chopped
Red Bell Pepper
Place the chicken gizzards in a small saucepan and add water.
Bring to a boil, lower heat and simmer until tender (about 30 minutes).
Heat the butter in a Dutch oven or heavy pot.
Add the chicken livers and saute until cooked.
Remove and reserve.
Add the ground beef, onion, pepper, celery and garlic to the pot.
Saute until the meat is no longer pink and the vegetables are tender.
Chop the gizzards and livers until very fine (you may use a food processor
with the steel blade).
Add to the pot along with the cayenne, salt, thyme, water and rice.
Stir to mix.
Bring to a boil.
Lower heat.
Simmer until the rice is cooked (about 30 minutes).
Add the chopped onions and parsley and let stand, covered, 10 minutes.
Garnish with vertically sliced red bell pepper strips.
Serve.