Dirty rice

  (Bob Chamberlin / Los Angeles Times)

 

Dirty rice



Total time: About 1 hour, plus chilling time

Servings: Makes 4 to 5 cups

Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen."

2 teaspoons ground red pepper (preferably cayenne)

1 1/2 teaspoon salt

1 1/2 teaspoon black pepper

1 1/4 teaspoon sweet paprika

1 teaspoon dry ground mustard

1 teaspoon ground cumin

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

2 tablespoons vegetable oil

1/2 pound chicken gizzards, ground

1/2 pound ground pork

2 bay leaves

1/2 cup finely chopped onions

1/2 cup finely chopped celery