Description
A recipe for Dirty Rice

Ingredients

• 2 1/2cups cold water
  
• 1/2 cup chicken livers and gizzards
  
• 1/2 cup cubed pork shoulder
  
• 1 tablespoon butter
  
• 2 tablespoons diced onions
  
• 1/2 tablespoon chopped garlic
  
• 2 tablespoons diced celery
  
• 1/4 cup sliced frozen okra
  
• 2 tablespoons minced green onions
  
• 1/2 tablespoon Tony Chachere's Creole Seasoning
  
• 1/2 tablespoon Worcestershire sauce
  
• 1 cup uncooked converted rice

Preparation
Place chicken livers, chicken gizzards and pork shoulder in cold water. Bring to boil and skim off any fat or foam that rises to top. Reduce heat to simmer and cook 30 minutes. Strain off chicken and pork. Reserve liquid and finely chop meat.

Melt butter in large saucepot. Add vegetables and garlic. Sauté until vegetables are soft.

Add reserved liquid from meat and the rest of the ingredients plus Creole seasoning, Worcestershire sauce and rice, and bring to boil. Reduce heat to simmer, cover and cook 15 to 20 minutes, until rice is cooked and most liquid has cooked away.

Rice can be cooled and stored until needed in GladWare container.

Nutrition
no information available

Serves
Serves 4

Variations
no information available