S.Louisiana Dirty Rice

1#chicken livers serves 8-10
3/4#chicken gizzards
6-8 chicken necks(I like to use a couple of smoked turkey necks instead)
3 cups salted water
1/2 bunch(or less) green onions, chopped
2 med. onions chopped
6 large ribs celery, chopped
1 bell pepper, chopped
3 toes garlic, chopped
3 Tablespoons chopped parsley
2 cups rice, cooked
Salt & Pepper to taste

**Boil livers, gizzards, and necks in water until tender. If water cooks down to less than 2&1/2 cups, add a little. Remove necks and take off the meat. Discard neck bones. Remove livers & gizzard, chop finely(in a food processor, if possible). Measure 2&1/2 cups of broth & leave in boiling pot. Add onions, celery, green onoins & parsley, simmer covered until tender. Add a little water if necessary. When done, stir in chopped meats & cooked rice add salt & pepper to taste, warm to serve, about 15 minutes.

*****Make this "Dirty Rice" dressing a day ahead, refrigerate, then reheat in double boiler for the best flavor. Dirty rice is not mushy, but not dry either, somewhere in between.


(Just want to add that this is a true cajun recipe. My roots are deep in the swamp..I am originally from Thibodaux, LA..after 40 something years of living there, our family relocated to West Kentucky after the Katrina/Rita beating)



This message was edited Aug 14, 2010 7:32 AM