Recipe: Dirty Rice for 2 and Gizzard Stew

Dirty Rice
Source: Chef Paul Prudhomme, Louisiana Kitchen
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 tsp Tabasco sauce
1 tsp Salt
1 tsp Black pepper
2 tsp Paprika
1 tsp Dry mustard
1 tsp Cumin
1/2 tsp Thyme
1/2 tsp Oregano
2 tbsp Butter
2 cup Pork stock
1/2 lb Chicken livers
1 cup 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.


GIZZARD STEW

2 pounds chicken gizzards
water to cover
4 (3 ounce) packages ramen noodle pasta with chicken flavor packet
1 teaspoon all-purpose flour
water as needed
salt and pepper to taste

1. Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.

2. Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquify mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.