posted by Fruffy 05-16-100 10:44 AM
(Rice Council) Submitted by Chef Paul Prudhomme, New Orleans, LA
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards, ground
1/4 pound ground pork
2 bay leaves
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry MagicŪ
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups Basic Chicken or Pork Stock or water
1/3 pound chicken livers, ground
3/4 cup uncooked rice
Place the chicken fat, gizzards, pork and bay leaves in a large, heavy skillet over high heat and stir well; cook until meat is thoroughly browned, about 7 to 10 minutes, stirring occasionally.
Stir in the Poultry Magic, mustard and cumin, then add the onions, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 4 to 5 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot).
Add the rice and cook about 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should kind of crackle and pop and look similar to Rice Krispies.) Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
Then stir in the chicken livers, cover pan and turn heat to very low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve the delicate flavor.) Remove bay leaves and serve immediately.
Makes 6 Side-Dish Servings
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