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.
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
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.