My Thanksgiving Tradition Dish: DIRTY RICE!

Michelle Southern: Weekdays 2pm-7pm

My dad always made this growing up, and it was my absolute favorite dish. So now the tradition has passed to me in making it! As my dad will tell you, I still don’t pull it off quite as good as he did, but I give it my best shot! SEND US YOUR RICE RECIPE BY CLICKING HERE.

The picture is of the first Thanksgiving I made the rice, and my step-brothers and brother-in-law leaning over me making sure I didn’t mess it up, lol.

And I always use LOUISIANA RICE.

The recipe we use is derived from the one in Chef Paul Prudomme’s Louisiana Kitchen Recipe Book.

Must add that I do not do chicken gizzards or livers — instead use ground beef. I also do half a teaspoon of cayenne pepper.

Seasoning mix:
2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves

Other ingredients:
1/2 teaspoon dried oregano leaves
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards, ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups chicken or pork stock
1/2 pound chicken livers, ground
3/4 cup uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside.

In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes.

Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes.

Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes.