New Orleans Dirty Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A variationof authentic direty rice, but made into a modern casserole. Pair with a salad with tomateos. Ingredients:
6 cups rice, cooked |
1/2 lb chicken gizzards |
1/2 lb chicken livers |
1/2 cup butter |
1 tsp garlic, minced |
1 cup each, onions, celery, green bell peppers, diced |
1 small can (10 oz) diced tomatoes with chiles (rotel) tomatoes |
1/2 cup butter |
1 cup chicken stock |
1/2 cup sliced green onions |
1/2 cup parsley, chopped |
salt and black pepper to taste |
1/2 lb hot bulkd sausage, crumbled and cooked |
1/2 lb ground beef, crumbled and cooked |
note; to expand recipe or for a more meaty dish, increase sausage and ground beaf to 1 lb each. you could use ground beef only, but season ground beef while cooking. |
Directions:
1. Poach livers and gizzards in lightly salted waqter for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside
2. Chop gizzards into small pieces, removing any tough membrane from gizzards. Set aside
3. In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside
4. In same pan, saute onions, celery and bell peppers and garlic until barely wilted.
5. Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid.
6. add Diced (rotel) tomatoes with chiles
7. Add cooked sausage and ground beef
8. Continue cooking until liquid is reduced to about 1/2 cup
9. Place in greased casserole and bake uncovered about 15 minutes at 350.
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