November is here and you KNOW what that means…Thanksgiving. If your Thanksgiving is anything like mine, we begin planning the menu weeks in advance. We also receive our dish assignments. You know – who is bring what. One dish that is always on the table (especially is Cajun Country), and I eagerly volunteer to make, is dirty rice (aka rice dressing).
You might be surprised by the first two ingredients, but believe me, when all of these flavors marry in that big pot, it is nothing but delightful!
- 6 oz. chopped chicken livers
- 6 oz. chopped gizzards
- 1/2 pound ea. of ground beef and pork
- 1/2 cup shortening
- 1 cup chopped bell pepper
- 1 cup chopped onions (may use green onion tops)
- 1 cup chopped celery
- 2 cloves minced garlic
- salt and pepper to taste
- 2 cups cooked rice
- 1 to 2 tablespoons minced fresh parsley
Parboil livers and gizzards in 3 cups of water for 15 min., reserving stock. Simmer ground meat in shortening for 20 minutes. Then add livers, gizzards, vegetables and seasonings and cook 20 more minutes. Add 2 cups of stock and simmer another 20 minutes. Stir in meat and vegetable mixture and fresh parsley to cooked rice when ready to serve. Serves 12.
(From the files of Irma B. Bryant. Submitted by Dr. Dean Manning)
Image by Schrager, Link via Fine Cooking.