Lynn's
Pork Creole Dirty Rice
1/2 lb Chicken gizzards -- ground
1/4 lb Pork -- ground
32 tbs Chicken fat
1 Bay leaves 1 Onions -- minced
1 1/2 Celery rib -- minced
1/2 Bell peppers, green -- minced
1 Garlic cloves -- minced
1 tbs Tabasco sauce
Salt & Pepper, black
2 tbs Paprika
1/2 tbs Dry mustard
1 tbs Cumin
1 tesp Thyme
1 tesp Oregano
2 tbs Butter
2 c Stock, pork
1/2 lb Chicken livers -- ground
1 c Rice -- uncooked
Place fat, gizzards, pork and bay leaves in l skillet over high heat; cook
until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir
in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika,
mustard, cumin, thyme, and oregano; 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 botton well. 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 livers and cook about 2
minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low;
cook about 5 minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves
The measure of success is not whether you have a tough problem to
deal with, but whether it's the same problem you had last year.
- John Foster Dulles