rfc...2:30 AM 2/16/99

here's a recipe from 'pots, pans and pioneers' the cookbook put out by
the southern louisiana phone company employees (my mom sends me the new
version every year.  i *love* it!
this recipe makes aLOT of dirty rice . . . i'd suggest halving it unless
you have a really large family.

also, if a recipe that you have calls for a particular seasoning mix . .
. you can always ignore that part and add your own seasonings.  with
salt, pepper, THYME and cayenne, you cant really go wrong.

dirty rice

2 lb. chicken giblets
1 lb. chicken livers
2 stalks celery, chopped
1/2 stick oleo
1/2 cup green onions, chopped
1 large onion, chopped
1 large bell pepper, chopped
1 lb. long grain rice
1 cup stock
parseley salt and pepper to taste

boil giblets until tender; drain and chop giblets well.  save stock.
boil rice until 1/2 done, place in strainer and rinse with cold water.
saute livers, celery, onion and bell pepper in oleo until tender.  add
giblets, mix well.  add rice, i cup of stock, green onion and parsley.
use fork to lift ingredients and mix.  do not stir.  place in about 400
degree oven for 20-25 minutes.

from marjorie b harris, capital council, baton rouge louisiana.

enjoy!  cheryl
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Dirty rice, or rice dressing is another great Cajun food.  He goes
4 tbs. oil
1 lb. gizzards
1/2 lb. pork ground
1/2 lb. chicken liver (all chicken is ok)
2 cloves garlic minced
3 med onions chopped fine
2 stalks celery the same way
1 med bell pepper chopped fine
salt & pepper to taste
oysters can be added also
3-4 c long grain rice cooked in broth (chicken)
3 green onion tops chopped.
1/2 bu. parsley chopped.
Grind gizzards or chop fine, saute in oil with pork until brown, then add
garlic, onions and celery, let it brown a few minutes.  Cut liver into small
piecesand add to mix. Add a little water and a  little dark roux 2-3 T. cook
the mix until done. Add onion tops, parsley and oysters if used, stir and
cook a few minutes to  cook oysters, then add rice and mix well.  If it is
too dry add a little water or broth.
Can be used as stuffing, or eaten as a side dish as well.

More Cajun food at my site . . http://www.calentine.com/nakedchef.htm
~~~~~~~~~~~~~~~~

This is Emeril Legasse's and is the one I use.  

DIRTY RICE 

1 pound chicken gizzards 
2 tablespoons vegetable oil 
2 tablespoons flour 
1 pound ground pork 
1 cup chopped onions 
1/2 chopped bell peppers 
1/2 chopped celery 
4 cups cooked medium-grain white rice 
2 teaspoons salt 
1/2 teaspoons cayenne 
1/4 cup chopped green onions 
1/4 cup chopped parsley 

Boil the gizzards in water to cover in a saucepan over medium heat for
about 1 hour, or until tender.  Drain, reserving the broth. Finely
chop the gizzards in a food processor. Combine the oil and flour in
a large heavy saucepan over medium heat. Stirring constantly for 8 to
10 minutes, making a dark brown roux. Add the ground pork to the roux
and cook for 5 to 6 minutes, stirring occasionally.  Add the onions,
bell peppers, and celery and cook for 5 to 6 minutes, or until the
vegetables are wilted. Add the chopped gizzards. Pour the reserved
broth into a 1 cup measure. Add enough water to make a full cup. Add
this to the pot. 

Mix in the cooked rice, stirring to coat evenly and break up any
clumps. Add the salt, cayenne, green onions, and parsley. Mix well.
Cook until the rice is warmed through, stirring occasionally.

