Dirty rice

Time 1 hour
Yields Makes 4 to 5 cups
Dirty rice

In a small bowl, combine the ground red pepper, salt, black pepper, paprika, mustard, cumin, thyme and oregano to form a seasoning mix. Set aside.


In a large, heavy-bottom skillet heated over high heat, combine the vegetable oil, chicken gizzards, ground pork and bay leaves. Cook until the meat is thoroughly browned, stirring frequently, about 6 minutes.


Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes to allow the flavors to marry, stirring constantly and scraping pan bottom well.


Add the broth and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes.


Add the rice and stir thoroughly; cover pan, turn heat to very low and cook 5 minutes. Remove from heat and leave covered until the rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.)


Remove bay leaves and serve immediately, or place in a baking dish, cover and refrigerate until thoroughly chilled before stuffing.

Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen.”

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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