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dirty rice

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1 pound chicken gizzards
1/4 pound chicken liver
1/2 pound ground pork  (if you like it spicy replace ground pork for mexican sausage or chorizo -- it rocks.)
1 pound ground beef
1/4 cup oil
1 cup chopped onion
8 garlic cloves, chopped finely (yeeeahbaby!)
1 cup chopped celery - fine
1/2 cup chopped green onions, both white and green parts
1/4 cup chopped parsley
4 cups rice, cooked
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
cayenne pepper - gauge to taste -- i usually use about 1/2 teaspoon

Although it's only tradition with me, I always fry the rice first then then add a water enough to cover one inch above the rice -- I never know the measurement, depends ooon how much rice you have or want but the one inch rule works like a charm.  Put gizzards and liver in separate saucepan. Cover with water and simmer until tender. This take a while so do this maybe an hour to 90 minutes ahead of the rest of the prep. Chop fine and set aside. Saute ground meats in very little oil until well done and then drain. Add gizzards and simmer for 15 minutes. Add onion, garlic, celery, and green onions. Cook until tender. Add livers, parsley, and Worcestershire sauce. Cook about 15 minutes. Add rice then season with salt, pepper, and cayenne.  This is blessed stuff.  

 

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© 2002, 2003 jacqueline christina noguera

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