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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dirty Dave's Dirty Rice   
    Categories: Cajun, Rice, Poultry, Offal, Chilies   
         Yield: 4 Servings   
       
     1 1/2 c  Louisiana long grain rice;   
              - or basmati/Texmati rice   
         2 c  Chicken broth   
         2 c  Water   
         3 tb Oil   
       1/2 lb Ground pork   
              +=AND=+   
       1/2 lb Ground chicken gizzards   
              +=OR=+   
         1 lb Ground chicken gizzards   
         3 sl Bacon; chopped   
       1/2 lg Onion; chopped   
         2    Celery ribs; chopped   
         1    (to 3) jalapeños; seeded,   
              - chopped   
         1 tb Cajun seasoning *   
         2    Green onions; chopped   
       
     * I switch back & forth between Louisiana Fish Fry   
     (orange container) Products and Tony Chachere's (green   
     container) Creole Seasoning - whichever I find in the   
     cabinet first.   
        
     Cook the rice according to the package instructions,   
     but use chicken broth for one third of the cooking   
     liquid. So, for example, if the package says to use 3   
     cups of water for 1 1/2 cups of rice, use 2 cups of   
     water and 1 cup of chicken broth.   
        
     Once the rice has finished cooking, remove from heat   
     and let sit for 5 minutes. Turn the rice out onto a   
     sheet pan and drizzle 1 tablespoon of olive oil over it.   
     Mix to combine and let cool.   
        
     While the rice is cooking, finely chop the chicken   
     gizzards, or puree briefly in a blender. In a large pan   
     that can eventually hold the rice plus everything else,   
     put 1 tb of oil plus the bacon in and cook over medium-   
     low heat until the bacon is crispy.   
        
     Add the ground pork (if using) and increase the heat to   
     high. Allow the meat to brown before stirring. As soon   
     as the pork starts to brown, add the final tablespoon   
     of oil and add the celery, jalapenos, and onions.   
        
     Brown them all over medium-high heat.   
        
     You will notice the bottom of the pan is getting crusty.   
     Keep it from burning by lowering the heat if needed. Add   
     the minced gizzards and cook for a few minutes more.   
        
     Add the remaining cup of chicken broth and deglaze the   
     pan by scraping the bottom of the pan with a wooden   
     spoon. Add the Cajun seasoning and turn the heat to high.   
     Boil away most of the chicken stock and then add the   
     cooked rice. Toss to combine.   
        
     Turn off the heat and add the green onions. Toss once   
     more to combine and serve hot.   
        
     Serves 4.   
        
     From: Dirty Dave's adaptive mind - which will file the   
     serial numbers off of any recipe and call it his own.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Two people can't stir what's in a saucepan at the same time.   
   --- MultiMail/Win v0.52   
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