| This is the recipe referred to in -.1, from "Chef Paul Prudhomme's
Lousiana Kitchen", p. 224 - 225; obviously entered without anyone's
permission!
We've enjoyed everything we've made from the book, but be forewarned
that it is not for the faint of tongue 8^)
Dirty Rice
Makes 6 side-dish servings
Seasoning mix:
2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oreano leaves
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards, ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups Basic Chicken or Pork Stock (p. 31) [see below]
1/3 pound chicken livers, ground
3/4 cup uncooked rice (preferably converted)
Combine the seasoning mix ingredients in a small bowl and set aside.
Place the chicken fat, gizzards, pork and bay leaves in a large
skillet over high heat; cook until meat is thoroughly browned, about
6 minutes, stirring occasionally. Stir in the seasoning mix, then
add the onions, celery, bell peppers and garlic; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted.
Reduce heat to medium and cook about 8 minutes, stirring constantly
and scraping pan bottom well (if you're not using a heavy-bottomed
skillet, the mixture will probably stick a lot). Add the stock
and stir until any mixture sticking to the pan bottom comes loose;
cook about 8 minutes over high heat, stirring once. Then stir in
the chicken livers and cook about 2 minutes. Add the rice and stir
thoroughly; cover pan and leave covered until rice is tender, about
10 minutes. (The rice is finished this way so as not to overcook
the livers and to preserve their delicate flavor.) Remove bay leaves
and serve immediately.
To Make 1 Quart of Basic Stock
About 2 quarts cold water
Vegetable trimmings from the recipe(s) you are serving, or
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
Bones and any excess meat (excluding livers) from meat or
poultry, or shells or carcasses from seafood, used in
the recipe(s) you're cooking, or
For Fowl and Game Stocks: 1 1/2 to 2 pounds backs, necks
and/or bones from chickens, guinea hens, ducks,
geese, rabbits,etc.
For Beef or Turtle Stocks: 1 1/2 to 2 pounds beef shank
(preferred) or other beef or turtle bones
For Pork Stock: 1 1/2 to 2 pounds pork neck bones
(preferred) or other pork bones
For Seafood Stock: 1 1/2 to 2 pounds rinsed shrimp heads
and/or shells, or crawfish heads and/or shells, or crab
shells (2 1/2 to 3 quarts), or rinsed fish carcasses
(heads and gills removed), or oyster liquor or any
combination of these
Note: If desired, you can first roast meat bones and vegetables
at 350 F until thoroughly browned. Then use them to make your basic
stock. (When you brown the bones and vegetables, the natural sugar
in both caramelizes on the surface, which gives the stock a fuller
taste and adds color when it dissolves in the stock water.)
Always start with cold water -- enough to cover the other stock
ingredients. Place all ingredients in a stock pot or a large saucepan.
Bring to a boil over high heat, then gently simmer at least 4 hours,
preferably 8 (unless directed otherwise in a recipe), replenishing
the water as needed to keep about 1 quart of liquid in the pan.
The pot may be uncovered or set a lid on it askew. Strain, cook
and refrigerate until ready to use. (Note: Remember that if you
are short on time, using a stock simmered 20 to 30 minutes is far
better than using just water in any recipe.)
Phew, enjoy!
Jan whose_husband_does_a_great_crawfish_etoufee
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