Cajun-Style Dirty Rice
.
3/4 pound chicken gizzards
3 1/2 cups hot chicken broth (or, drippings from your turkey pan after the turkey is done)
4 tablespoons butter, divided
1/2 pound ground lean pork
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions with tops
2 medium cloves garlic, minced (sometimes, I leave this out)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
Tabasco sauce(just a dash)
1 1/2 cups long-grain rice
1/2 pound chicken livers, finely diced
Simmer gizzards in the chicken for 20 to 30 minutes. Remove gizzards with a slotted spoon; grind or mince.(Luquified) Reserve broth.HEAT 2 tablespoons of the butter in a heavy casserole. Boil the pork and gizzards over high heat until pork is no longer pink. (Put them through the food processor, and totally just almost liquified…just for the taste… not to see them) Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15 minutes, until rice is tender.
Sauté liquified chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes .