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Cajun Dirty Rice

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Just as Savannah red rice derives its name from the tomatoes or tomato juice that color it, Cajun fried dirty rice owes its dark tint to the fried chicken gizzards and livers that make it so distinctive and delicious. Served either as a side dish or a rich, earthy main course throughout the Louisiana bayou region, dirty rice couldn't be easier to prepare, since all you do is fry the meats and vegetables, then mix them with any style of parboiled rice that's been kept hot."

List of Ingredients

â—¦ 1 pound chicken gizzards, chopped
â—¦ ½ pound ground pork
â—¦ ¼ cup vegetable oil
â—¦ 1 medium onion, finely chopped
â—¦ 1 small green bell pepper, seeded and finely chopped
â—¦ 1 celery rib, finely chopped
â—¦ 1 clove garlic, minced
â—¦ 2 tablespoons all-purpose flour
â—¦ ½ pound chicken livers, trimmed of fat and chopped
â—¦ Salt and freshly ground black pepper to taste
â—¦ Cayenne pepper to taste
â—¦ ¼ cup chicken broth
â—¦ 3 cups hot boiled rice


Recipe

In a bowl, combine the gizzards and pork and mix till well blended.

In a large, heavy skillet, heat the oil over moderate heat, add the gizzard and pork mixture, and fry till lightly browned, about 8 minutes, stirring. Add the onion, bell pepper, celery, and garlic, sprinkle the flour over the vegetables, stir, and fry till the vegetables are softened, about 5 minutes, stirring. Add the livers, salt and pepper, and cayenne and continue frying till the livers have lost their pink color. Add the broth, return the heat to moderate, stir well, and continue cooking for about 8 minutes.

In a large bowl, combine the rice and the contents of the skillet, toss well till thoroughly blended, and serve hot.

Makes 4 to 6 servings