Justin Wilson's Dirty Rice

Rice cooked dirty with chicken livers, gizzards, and ground pork until it is deeply savory and speckled brown.

Ingredients

• 3 tablespoons vegetable oil
• 1/2 lb chicken gizzards, finely chopped or ground
• 1/2 lb chicken livers, finely chopped
• 1/2 lb ground pork or beef
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 3 cups chicken stock
• 1 teaspoon Louisiana hot sauce
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 6 green onions, chopped
• 1/4 cup chopped parsley

Directions

1. Heat the oil in a heavy pot and brown the gizzards, livers, and ground pork, breaking up the meat, until well caramelized.
2. Add onions, bell pepper, celery, and garlic and cook until softened, about 8 minutes.

Stir in the rice and toast it for 2 minutes.

1. Add the stock, hot sauce, salt, cayenne, and black pepper; bring to a boil.
2. Cover, reduce heat to low, and cook 25 minutes without stirring, until the rice is tender.
3. Let stand, covered, 10 minutes, then fluff and fold in green onions and parsley.

Notes

Adapted from Justin Wilson’s Dirty Rice, made savory with chicken giblets.