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• Total Time 45 min
• Yield 4 Servings
• Level Easy

A New Orleans specialty, dirty rice (Cajun rice) can be made plain, with andouille (or smoked) sausage as pictured or with hamburger.
 

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Ingredients

• 1/2 pound chicken livers
• 1/2 pound chicken gizzards
• 2 tablespoons cooking oil
• 1/4 pound ground pork
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1/2 bell pepper, chopped
• 1 celery stalk, chopped
• 1 clove garlic, minced
• 1 teaspoon tabasco sauce
• Salt and black pepper to taste
• 1 teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 bay leaf
• 2 cups pork stock
• 1 cup white rice

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Directions

1. 1. Grind the chicken livers and gizzards together in a processor or blender; transfer to a heavy skillet over medium high heat. Add the cooking oil and ground pork. Cook until the meat is thoroughly browned, about six minutes, stirring as needed to keep the meat from burning.
2. 2. Stir in the butter, onion, bell pepper, celery, garlic, Tabasco sauce, salt, black pepper, cayenne pepper, paprika, mustard, cumin, thyme, oregano and bay leaf. Cook for four minutes or until the onion is soft and translucent.
3. 3. Add the pork stock and scrape the bottom of the pan until all of the bits have come loose. Add the rice and stir thoroughly; cover pan and turn heat to low; cook for about 20 minutes or until rice is tender. Remove bay leaf and serve.