Cajun Dirty Rice

Let's Cook

1. Step 1.

   Prepare for cooking and pat dry: 1 pound chicken gizzards

2. Step 2.

   Heat in a Dutch oven or large saucepan over medium heat: 2 tablespoons vegetable oil

3. Step 3.

   Add the gizzards and brown on all sides, about 10 minutes. Transfer to a plate. Add to the pot and brown, turning once, about 8 minutes: ½ pound chicken livers, rinsed and patted dry

4. Step 4.

   Set aside with the cooked gizzards. Add to the pot: ½ pound ground pork, bulk sausage, chopped andouille sausage, or chopped tasso ham

5. Step 5.

   Break up the meat with a spoon, and cook until browned, about 6 minutes. Stir in: 1 medium onion, chopped; 1 celery rib, chopped; ½ green bell pepper or 3 to 5 jalapeños, seeded and chopped

6. Step 6.

   Cook until softened, about 5 minutes, scraping any browned bits off the bottom of the pot.

7. Step 7.

   Finely chop the gizzards and liver and return them to the pot, along with: 5 garlic cloves, chopped; 2 teaspoons dried thyme; 1 teaspoon salt; (¼ to ½ teaspoon cayenne pepper, to taste)

8. Step 8.

   Cook, stirring occasionally, for another 3 minutes. Add: 3 cups chicken stock or broth, pork stock, or water; 1½ cups long-grain white rice

9. Step 9.

   Stir, bring to a boil, then reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Let stand off the heat for 5 minutes. Stir in: 4 green onions, thinly sliced; ½ cup finely chopped parsley

10. Step 10.

    Serve with: Hot sauce