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1995-09-27
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: Cajun Dirty Rice Recipe
Date: 17 Apr 1995 07:57:10 -0600
Organization: Salata
Message-ID: <4c7_9504130900@salata.com>
Cajun Dirty Rice No. 790 Yields 4 Servings
4 or more Chicken Gizzards 1 tsp Salt
2 or more Chicken Livers 1/2 tsp Thyme Leaves, Dry
2 Tbls Butter 2 Cups Water
1/2 lb Ground Beef 1 Cup Long Grain Rice
1 Medium Onion, Chopped 4 Green Onions, Chopped
1 Red Bell Pepper, Chopd 1/4 Cup Parsley, Chopped
2 Stalks Celery, Chopped Red Bell Pepper
2 Cloves Garlic, Pressed
1/4 tsp Cayenne
Place the chicken gizzards in a small saucepan and add water.
Bring to a boil, lower heat and simmer until tender (about 30 minutes).
Heat the butter in a Dutch oven or heavy pot.
Add the chicken livers and saute until cooked.
Remove and reserve.
Add the ground beef, onion, pepper, celery and garlic to the pot.
Saute until the meat is no longer pink and the vegetables are tender.
Chop the gizzards and livers until very fine (you may use a food processor
with the steel blade).
Add to the pot along with the cayenne, salt, thyme, water and rice.
Stir to mix.
Bring to a boil.
Lower heat.
Simmer until the rice is cooked (about 30 minutes).
Add the chopped onions and parsley and let stand, covered, 10 minutes.
Garnish with vertically sliced red bell pepper strips.
Serve.
Joel