Granny's
Cajun Dirty Rice
1/2 Onion -- sliced
1/2 Cup Celery -- chopped
3 Cups Chicken Stock
1 Clove Garlic -- minced
1/2 Pound Chicken Livers Giblets Reserved From Roasting Chicken
1 Tablespoon Butter
1/2 Tablespoon Oil
1/2 Onion -- chopped
1/2 Large Bell Peppers chopped
1 Celery Stalk chopped
1 Cup Long-Grain Brown Rice
Salt Black Pepper Cayenne Pepper
1/4 Cup Fresh Parsley -- chopped
Bring stock to a boil with onion, celery and garlic. Add giblets and livers,
lower heat, and simmer until livers are just done, but still pink inside. Drain,
reserving stock. Coarsely chop livers and edible giblets and reserve. Melt
butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice
and saute two minutes more, stirring constantly. Add 2-1/4 cups reserved stock,
bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40
minutes. Season with salt, black pepper, and cayenne to taste. Add reserved
livers and giblets and continue cooking until rice is done. Garnish with chopped
parsley.
For a long time it had seemed to me that life was about to begin
-- real life. But there was always some obstacle in the way. Something to be got
through first, some unfinished business, time still to be served, a debt to be
paid. Then life would begin. At last it dawned on me that these obstacles were
my life.
- Fr. Alfred D'Souza