Another take on Cajun Dirty Rice, for those who do like livers and gizzards:
First the ingredients required:
Okay, now a little bit on making this dish:
- First, be sure to chop all the vegetables before you start because you may not have time later.
- Next, the gizzards need to be cleaned. To do this you have to scrape the meat away from the tough outter wall. Keep the meat, discard the skins.
- Mince, grind, or puree the livers or gizzards thouroughly. The idea is they should not be in chunks that will alter the texture of the dish too much.
- Put the grease in a dutch oven and start it heating up. When the fat is heated, add the livers and gizzards. Fry the meat stirring constantly until browned (usually about 10 minutes).
- Add the onions, garlic, cellery, and green peppers now. Fry them until the onions are translucent and the other vegetables are at least wilted.
Now reduce the heat and add the chicken broth and the spices. Leave to simmer uncovered, stirring occasionally, for abour 45 minutes, or until it starts to thicken.
Fold in the rice, green onions, and parseley. Cook on low only until heated. Serve hot.
This dish is medium spicy, and certainly not the healthy low cholesterol politically correct way to eat, but it sticks to your ribs and is good energy food, and quite tasty to boot. I personally like to drink Red Stripe with it, but that's just my weird taste. In some ways this is like a cajun version of haggis.