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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My favorite dirty rice recipe straight from A COOKS TOUR of SHREVEPORT cookbook.Some of the ingredients are optional and if you prefer you can use white long grain rice in place of the brown,I prefer the brown,though I would not recommend using fragrant rice.This recipe is extremely versatile and can be used as main dish,along with salad and garlic bread,or as a side,or stuffing mixture.I like to season mine up with some additional creole seasoning such as zatarin's but would suggest tasting in between seasoning.ENJOY! Ingredients:
1 (12 ounce) package brown rice |
2 bell peppers |
2 onions |
4 celery ribs (tops and all) |
1/2 lb chicken liver (optional) |
1/8 lb ground beef or 1/8 lb pork (i like to use both 1 clove garlic 4 tablespoons pecans or walnuts(optional) |
2 tablespoons bacon drippings |
tabasco sauce |
worcestershire sauce |
salt |
cayenne |
black pepper |
Directions:
1. Boil rice according to package directions.
2. Drain.
3. Brown rice has a slightly coarser grain than white.
4. Chop onions,celery,bell peppers and garlic finely (use blender).
5. In bacon drippings saute chopped vegetables until the mixture cooks down,about 30 minutes.
6. Add chopped chicken livers and ground meats and cook until done,then mash.
7. The mixture looks dirty and soupy.
8. Add remaining seasonings and nuts to taste,and mix with rice.
9. May be prepared in morning and reheated.
10. Additional water may be needed.
11. When adding seasoning use your own judjement,I like mine spicy.
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