1:36 AM 4/10/98
neosoft

Title: DIRTY RICE
 Categories: Cajun
      Yield: 2 servings
 
      2 tb Chicken fat
    1/2 lb Chicken gizzards
    1/4 lb Ground pork
      1    Bay leaves
      1    Yellow onions
  1 1/2    Celery stalks
    1/2    Bell peppers, green
      1    Garlic cloves
      1 ts Tabasco sauce
      1 ts Salt
      1 ts Black pepper
      2 ts Paprika
      1 ts Dry mustard
      1 ts Cumin
    1/2 ts Thyme
    1/2 ts Oregano
      2 tb Butter
      2 c  Pork stock
    1/2 lb Chicken livers
      1 c  Rice
 
  Mince onion, bell pepper, celery and garlic. Grind livers and
  gizzards. Place fat, gizzards, pork and bay leaves in large heavy
  skillet over high heat; cook until meat is thoroughly browned, about
  6 minutes, stirring occasionally. Stir in the onion, celery, bell
  pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin,
  thyme, and oregano; stir thoroughly, scraping pan bottom well. Add
  the butter and stir until melted. Reduce heat to medium and cook
  about 8 minutes, stirring constantly and scraping pan bottom well.
  Add the stock or water and stir until any mixture sticking to the pan
  bottom comes loose; cook about 8 minutes over high heat, stirring
  once. Then stir in the chicken livers and cook about 2 minutes. Add
  the rice and stir thoroughly; cover pan and turn heat to very low;
  cook about 5 minutes. Remove from heat and leave covered  until rice
  is tender, about 10 minutes. Remove bay leaves and serve immediately.
  Source: Chef Paul Prudhomme, Louisiana Kitchen.
 xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Title: SEAFOOD DIRTY RICE
 Categories: Main dish
      Yield: 6 servings
 
  1 3/4 lb Small shrimp (see notes)
      2 tb Unsalted butter
      1 tb Vegetable oil
    1/2 c  Canned tomato sauce
      3 tb Onions, chopped very fine
  2 1/2 tb Green bell peppers, chopped
      2 tb Celery, chopped very fine
      1 ts Minced garlic
      1 ts Salt
      1 ts White pepper
      1 ts Dried thyme leaves
    1/2 ts Ground cayenne pepper
  1 1/2 c  Basic shrimp stock
    1/2 c  Heavy cream
  3 1/2 c  Basic cooked rice
    3/4 c  Green onions finely chopped
      1 c  Packed, lump crabmeat (1/2lb
 
  NOTE:  If shrimp with heads are not available, buy 1 pounnd shrimp
  with shells and substitute other seafood ingredients for the heads in
  making the seafood stock. Peel the shrimp and use the heads and
  shells to make the stock; refrigerate shrimp until ready to use.
     In a large skillet melt the butter with the oil.  Add the tomato
  sauce, onions, bell peppers, celery, garlic, salt, white pepper,
  thyme and cayenne pepper; saute over medium heat 5 minutes, stirring
  frequently. Add the stock and continue cooking over high heat for 10
  minutes, stirring occasionally.  Stir in the rice, green onions and
  crabmeat, keeping the lumps of crabmeat intact as much as possible.
  Heat through and serve immediately. From Paul Prudhomme's Louisiana
  Kitchen
 xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

 Justin Wilson's recipe for Dirty Rice:

1 lb rice
1 lb     ground beef
1 lb     lean ground pork
1 cup    finely diced onions
1/2 cup  chopped green onions
1 1/2 t  olive oil
1/2 lb   giblets (no livers)
1/4 cup  bell pepper
1/2 cup  celery
2 10 oz. cans mushroom soup
1/2 cup  parsley
1/8 cup  garlic
1/2 t    dried mint
1/2 t    La. hot sauce
1/2 t    cayenne pepper
1 1/2 t  Lea & Perrin 
1 cup    water
1 1/2 t  salt

Simmer until all flavors blend (approximately one hour or so) and serve 
over rice.  

t=teaspoon
T=tablespoon

