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New Orleans Dirty Rice by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

For an easier but less authentic recipe, use 1 (8 oz.) pkg. of dirty rice mix and omit the gizzards, white rice and spices.

This recipe may be more practical to make as a double batch (since it would be difficult to buy the beef, pork, and gizzards in 1/2 lb. increments).

Also, you may need to adjust the amount of spice, depending on your personal preferences and sensitivities.

Ingredients:

1/2 lb.

ground beef

1/2 lb.

ground (bulk) pork sausage

1/2 lb.

chicken or pork gizzards or bag of giblets

onion

1 c.

white (or brown) rice

1 c.

chicken stock

3/4 c.

water

1 (15 oz.) cans

diced tomatoes with peppers

1 (15 oz.) cans

dark red kidney beans

1/2 tsp.

tobasco sauce or cayenne pepper

1/4 tsp.

black pepper

2 T.

fresh snipped parsley (or 1 tsp. dry for every 1 T. fresh)

Directions:

Chop the onion and rinse the gizzards/giblets.

In a large, heavy-bottomed skillet, brown the ground beef, sausage, gizzards/giblets, and onion.

In a 2 quart saucepan, combine rice, chicken stock and water. Add diced tomatoes and chilies. Stir in the kidney beans with liquid. Bring to a boil, then add meat mixture. Bring back to boil, reduce heat and cover, stirring occasionally.

Cook for 20 minutes (30-40 minutes if using brown rice). Serve hot.

Categories:

Crock Pot Cooking
Dairy Free
Ethnic Foods
Fall/Winter
Main Dishes
Meats
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Smart Budget Foods
Spring/Summer
Uses up Left-overs
Wheat Gluten Free