Dirty Rice

Ingredients:

salt
pepper
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground cayenne pepper
4 cloves garlic minced
2 tablespoon of vegetable oil

4 cups chicken stock/broth
1 green onion finely chopped
1/2 cup white onion finely chopped
1 celery stalk finely chopped
1 cup green bell pepper finely chopped

1/2 lbs chicken livers (about 5 livers) finely chopped
1/4 lbs chicken gizzards (about 6 gizzards) finely chopped
2 cups white rice

NOTE:
1 Italian sausage link browned and made into small pieces.
1/2 lbs of ground hamburger browned and made into small pieces
can be used in place of the chicken gizzards & livers.

Preparation:

In a colender rince rice under water until water runs clear. Place rice in a pot and add chicken stock, bring to a boil then cover and simmer for 20 minutes. Do not over cook.

Prepare the gizzards on a low to medium heat until lightly browned. Prepare the livers in the same mannar. The livers may not brown as nicely as the gizzards so cook them until all the pink is gone. Mis gizzards and liver together and add celery and green onions and cook on low heat for additional 10 minutes mixing occationally then add to rice.

In a deep 12" skillet add 2 tablespoon of vegetable oil and saute garlic, white onions, bell peppers until slightly translucent. Season with salt and pepper then add thyme, cayenne pepper and bay leaf. Heat for 5 minutes then add to rice. Mix rice well and let simmer on lowest heat for an additoinal 30 minutes stirring continuously until flavors meld.




By Louie V. Lefty