Dirty Rice

From OSR

This recipe is from Encyclopedia of Cajun and Creole Cuisine by John D. Folse.

When you get those little packs of giblets in your chicken (or duck or goose) and you aren't planning to make gravy, here's something else you can do with them.

Ingredients

poultry gizzards, hearts and liver

chopped onions

chopped celery

chopped bell pepper

garlic

hot peppers if desired

a little stock

Directions

Simmer the gizzards and hearts for 45 minutes in lightly salted water. Let them cool, remove any tough membrane, and chop them in a food processor.

Saute the liver in butter for 15-20 minutes, or until golden brown on all sides. Chop when cool.

In the pan in which the livers were browned, saute the onion, celery, bell peppers, hot peppers if using and garlic. Add the chopped giblets to the pan and add a little stock and a small amount of the poaching liquid. Cook down, then season with cajun seasoning, salt and pepper as needed. Fold in the rice along with chopped green onions and parsley and adjust the seasoning again.