Dirty Rice

DIRTY RICE

Ingredients

1 Pound Chicken Gizzards (use ground beef if you don't want gizzards, but you won't be disappointed leaving as is)
2 Tbsp Vegetable Oil
2 Tbsp Flour
1 Pound Ground Pork

1/2 Pound Ground Beef
1 Cup Onions, Chopped

3 Garlic Cloves, Minced
1/2 Bell Pepper, Chopped

 1 Stack Celery, Chopped

 4 Cups cooked medium-grain white rice (2 cups dry)
2 Tsp Salt
1/2 Tsp Cayenne
1/4 Cup Green Onions, Chopped
1/4 cup Parsley, Chopped 

Salt, Pepper, Garlic Powder, Tony Chachere, to taste

Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the onions, bell peppers, celery and garlic and cook until vegetables are soft. Add the ground pork and ground beef to the roux and cook for 5 to 6 minutes, stirring occasionally until meat cooked. Break up meat into crumbled pieces. Add the chopped gizzards. Sprinkle with salt, pepper, garlic powder, Tony Chachere. Pour the reserved broth into a 1 cup measuring cup. Add enough water to make a full cup if you don't have enough reserved liquid. Add this to the pot.

Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Adjust seasoning if necessary.