Cajun Dirty Rice

How to make Cajun Dirty Rice - Despite the unattractive name, which by the way is classic, this is a favorite, economical, main dish in the South. The method is the same as for Pilaf, with meats and vegetables being cooked with onion as the first step.

Makes about 6 main-dish servings

IngredientS:
6 chicken gizzards
Water
1/2 cup chicken fat or vegetable oil
2 chicken livers
1/2 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
2 garlic cloves, minced or pressed
1/4 teaspoon red (cayenne) pepper
1 to 2 teaspoons salt
2 bay leaves
1/2 teaspoon dried leaf thyme
2 cups water
2 cups uncooked long-grain rice
4 green onions, chopped
1/4 cup chopped fresh parsley

Method:
Place gizzards in a medium-sized saucepan. Add water to barely cover. Bring to a boil; reduce heat and simmer about 30 minutes or until gizzards are tender. Set aside with cooking liquid.

In a Dutch oven or other heavy pot, heat chicken fat or oil. Add chicken livers. Saute 10 minutes or until livers are cooked through. Remove livers; set aside.

Add ground beef and onion to pot with oil. Cook, breaking meat apart until no longer pink.

Add green pepper and celery. Cook 10 minutes or until vegetables are tender but not brown. Put chicken livers and gizzards with cooking liquid into a blender or food
processor fitted with the steel blade. Process until finely chopped.

Add to beef mixture with garlic, red pepper, salt, bay leaves, thyme and 2 cups water. Stir in rice. Simmer, uncovered, 30 minutes or until rice is tender and liquid is absorbed. Remove bay leaves.

Add chopped green onions and parsley. Let stand 10 minutes before serving.