www.monthlymealplanner.com
New Orleans Dirty Rice
by Jes Mostek
serves: 6
  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
  1   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.