Country Dirty Rice

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!!!

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