Thanksgiving is next week. I will feature some sides for the big day. Here is a traditional country dirty rice recipe that uses chicken livers as the meat. If you wish, you can substitute ground meat .
4 1/2 cups Chicken Stock
2 cups Long Grain White Rice
3 tablespoons Flour
1/2 cup Oil
1 cup Onions, finely chopped
1 1/2 pounds Chicken Livers, finely chopped
1/2 cup Celery, chopped
1/2 cup fresh Parsley, chopped
1 cup Green Onions, chopped
1/2 cup Green Bell Pepper, finely chopped
1 teaspoon Garlic, minced
Salt and Pepper to taste
1/8 teaspoon Cayenne Pepper
In a large pan, bring 4 cups of stock to a boil (reserve 1/2 cup stock); add rice and cover. Reduce heat and cook rice until fluffy, approximately 25 minutes. Meanwhile, brown flour in large pan over medium heat; add oil to make a roux. Add onions and cook until brown. Stir in chicken livers, celery, parsley, green onions, bell pepper, and garlic. cook for 5 minutes. Pour 1/2 cup stock and cook 15 minutes more. Remove from heat; skim any excess fat from top of mixture. Fold in rice and season to taste.
Enjoy!!!
Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook
