- Course: Side Dishes
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 2:0 h
- Ready In : 2:20 h
- Add to Recipe Box
Cooking is a labor of love, and certainly the time to create our celebrated regional cuisine takes time and effort. The recipe below will make you the most incredible dirty rice imaginable. Yes, it’s time consuming but Voilà ! Qu’un differnece. This dish will feed a small army.
- 1 pound lean ground round
- 2 tbsp vegetable oil
- 1/2 pound ground pork
- 4 ounces fresh chicken livers
- 1/2 pound chicken gizzards
- 1/2 pound smoked sausage
- 2 large yellow onions, peeled and chopped med-fine
- 6 ribs celery, chopped
- 2 medium bell peppers, diced medium fine
- 2 carrots chopped coarse
- 4 chicken bouillon cubes
- 1/3 cup finely chopped parsley
- 1/3 cup finely chopped green onions- include tops
- Salt and pepper to taste
- 1/2 tsp cayenne
- 4 garlic cloves
- 1 tbsp Trappey's hot sauce
- 1 1/2 cup cooked long rain rice
- 3 cups water for the rice
In a small stock pot add 1 quart of water and 8 oz of chicken gizzards, 1 of the yellow onions (chopped), 2 stalks of celery, chopped carrots and the chicken bouillon. Bring to a boil, then simmer for about 90 minutes until gizzards are tender and almost falling apart. Remove gizzards from stock, let cool, chop medium fine and set aside.
In a rice pot, wash the long grain rice under cold water until the water turns clear (about 4-6 times). Add 3 cups of water (if the water is higher than the length from the tip of your middle finger to the first knuckle then you have too much water. Add a tsp of salt. Bring rice to a boil then reduce the heat to low. Cover the rice and simmer for 20 minutes. Do not remove the lid from the rice pot while cooking. Remove and set aside. This may be done anytime during the cooking/preparation process.
In a big cast iron (dutch oven), sweat your Holy Trinity (that's the celery, bell pepper and onions) until the onions start to turn transparent. Add chicken gizzards, and sauté until gizzards are cooked. Remove gizzards from the holy trinity and chop very fine. Return to the Holy Trinity and then add ground beef and ground pork-over medium heat brown until fully cooked, but not over cooked, then drain. (when the liquid turns from pink to clear the beef and pork is cooked.)
Strain through a colander to get rid of any excess fat. Return to the Dutch over and on a low fire add the chopped sausage, garlic cloves, and fully cooked, chopped chicken gizzards. Remember these gizzards must be very tender and not chewy. Add salt and pepper to taste ( I like very little salt but don't be stingy on the black pepper!).
Cover and let simmer for 1-2 hours, the longer you simmer the meat mixture the more intense the fusion of flavors will be. If mixture becomes too dry add a small amount of the reserve chicken gizzard stock.
Take the cooked rice and add to the meat mixture and stir thoroughly, adding the chopped parsley and green onions. Continue to simmer for 15-20 minutes until the parsley and green onions wilt. Add Trappey's hot sauce at the end - sparingly.
Food from French Acadiana is not really hot, but well-seasoned. For people who simply must adulterate our wonderful cuisine with all the hot stuff, then that's why the gawds make Trappeys and even (sigh!) Tabasco, to put on after the dishes have been prepared.