Even though Dirty Rice is associated with the city of New Orleans, you can find it all over the state of Louisiana ,southeastern Texas and the south. Just like its‘cousin gumbo, there good and not so good versions of this popular rice dish. And over the years I have had them all. My mother would prepare the giblet/liver mixture ahead and freeze, defrosting the mixture when she was ready to use it. When making his dish use long grain rice. If you make dirty rice ahead of service, refrigerate until use or serve immediately, refrigerating leftovers. Serve with roasted chicken, roast pork tenderloin or fried fish, steam cabbage or mustard greens, and candied yams. My favorite is dirty rice, saltine crackers, Tabasco and a chilled Cabernet.
Lez Bon Temps
Creole Dirty Rice
6 cups steamed rice
½ pound chicken giblets
½ pound chicken liver
½ cup butter
1 cup diced onions
1 cup diced celery
1 cup diced green bell pepper
2 tbsps. Minced garlic
1 cup chicken stock
½ cup sliced green onions
½ cup chopped parsley
Salt and cracked bell pepper to taste
In a small saucepot, poach giblets in slightly salted water
45 minutes or until tender. Remove and cool, reserving poaching liquid. Remove all tough membrane, and in a food
processor chop giblets into tiny pieces. Set aside. In a large heavy-bottomed sauté
pan melt butter over medium heat. Sauté livers
15-20 minutes or until golden brown on all sides. Remove livers from pan, and
place on cutting board to cool. In same pan, sauté onions, celery, bell pepper
and garlic 3-5 minutes or until wilted. Coarsely chop livers. Return livers and
giblets to pan. Pour in chicken stock and a small amount of poaching liquid. Bring
to a low boil and cook until volume of liquid is reduced to approximately ¼ cup.
Fold in rice and garnish with green onions and parsley. Season with salt and
pepper.
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