Dirty Rice

2010-09-04
  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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Giblets used in this recipe typically include the heart, gizzard, and liver.

Ingredients

  • 1/2 cup bacon fat
  • 3 tbsp flour
  • 2 medium onions chopped
  • 1 large garlic pod pressed
  • 1 small bell pepper chopped
  • 1 cup chopped celery
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound raw chicken giblets (ground or chopped)
  • 4 dashes Worcestershire sauce
  • salt, black pepper, red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley
  • 3 cups cooked rice
  • 1 bouillon cube

Directions

Step 1

Combine the bacon fat and flour over medium heat and stir until the mixture makes a dark roux. Add the onion, green pepper, and celery and cook 15 minutes.

Step 2

Add the meat and chopped giblets and cook over medium-high heat until meat is slightly browned. Add enough water in which a bouillon cube has been dissolved to make the mixture into a thick gravy. Add garlic and a few dashes of Worcestershire and season to taste with the salt, black pepper and red pepper.

Step 3

Cook slowly for 30 minutes and add water as needed; do not let the mixture get too thick.

Step 4

Mix this well with the cooked rice, green onions and parsley. Cover and allow to heat on very low heat for about 15 minutes.

Recipe Type: , , ,

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Kaplan, Louisiana Louisiana
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