Our friends at Wikipedia tell us that Dirty rice is a traditional Cajun and Creole dish made from white rice which gets a “dirty” color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South.
- 4 tablespoons vegetable oil
- 2 tablespoons flour
- 1 pound lean ground pork
- 1/2 pound chicken livers, cleaned and coarsely chopped
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/2 pound chicken gizzards, cleaned
- 1 tablespoon Creole seasoning
- Salt and pepper
- 1/4 cup chopped parsley
- 1/2 cup finely-chopped green onions
- 4 cups cooked rice
- In a small heavy saucepan heat 2 tablespoons of the oil over medium heat and whisk in flour. Cook, whisking constantly, until roux thickens and darkens to a mahogany color; do not let burn. When well-colored, remove from heat.
- In a large heavy skillet heat remaining 2 tablespoons oil over medium-high heat and brown ground pork, stirring and breaking up pieces. Add chicken livers, onions, bell pepper and celery and cook, stirring occasionally, until vegetables are tender.
- Meanwhile, in a large pot bring gizzards and enough cold water to cover (about 3 cups), to a boil over high heat. Boil until tender, about 30 minutes; drain, reserving stock and gizzards separately.
- Grind gizzards in food processor and add to pork and vegetable mixture, with roux, reserved stock and Creole seasoning; season to taste with salt and pepper. Bring mixture to a boil, cover and reduce heat to simmering. Cook about 30 minutes, until flavors are well-blended.
- Before serving, add parsley, green onions and rice, mixing gently but thoroughly to combine.
- Adjust seasoning to taste with salt and pepper and serve immediately.