Louisiana Dirty Rice - Cajun Style

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/2 lb chicken gizzard
• 1 1/4 cups canned chicken broth
• 1 cup water
• 2 slices bacon
• 1 large green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped (about 1 1/4 cups)
• 1 cup chopped scallion (green onions, about 5 medium)
• 2 medium carrots, chopped (about 1 cup)
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (ground red pepper)
• 1 cup raw rice
• 2 tablespoons butter
• 1/2 lb chicken liver

Recipe

• 1 in a medium saucepan, bring the gizzards, chicken broth, and water to a boil. reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
• 2 in a dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
• 3 in the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
• 4 add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. cook over medium heat until vegetables have softened, about 5 minutes.
• 5 add the rice and reserved broth. increase the heat to medium-high and bring to a boil. stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
• 6 meanwhile, in a medium skillet, melt the butter over medium heat. add the chicken livers and saute until firm, about 5 minutes. let the livers cool slightly, then coarsely chop them. toss the chicken livers and bacon with the rice. cover and let sit for 10 minutes before serving.