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bringing Creole flavor to the web... Dirty Rice / Rice Dressing
Boil the giblets in salted water until very tender. You can add a quartered onion, a garlic clove, a stalk of celery, a bell pepper, and salt and pepper to the boil water. This will add flavor to the giblets, but do not grind or use them in the dressing. Remove the giblets from the water, allow them to cool and put them through a food grinder or finely chop. Catch and save the juice from the grinder to moisten the dressing if need be. In a heavy, deep skillet start the pork sausage on low heat, and as soon as fat begins to cook out, add the measured onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all vegetables are soft. Spoon or pour off any grease that may accumulate in the skillet. Add a little of the saved grinder juice and simmer the ground/chopped giblets with the pork sausage for 5-8 minutes. Pour the giblet/sausage mix into a large (6 qt) pot. Add the cooked rice, green onion tops, parsley, salt and pepper, and stir all together thoroughly, but lightly. Do not let parlsey and green onion tops become scorched. If you prefer, you can add the saved juice to moisten the dressing. This recipe will serve 10-12.
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Health Tip: This rice dressing/dirty rice can also be made without the giblets or liver. Use ground pork and shredded baked chicken. This is a very delicious alternative.
Cooking Tips
Cook and cool the rice in advance. Don't forget to add salt to the water the rice is cooked in. Use cold rice to keep the dressing/dirty rice from being too mushy. Day ahead cooked is better.
Add chopped fresh oysters to the dirty rice for a special flavor, especially during the holidays. Be cautious storing food when using fresh oysters. It won't last as long sitting on the cabinet.
Finely chopped ham can be added to or substituted for the giblets. Be careful with the salt since the ham will be salty. Always taste while you're cooking so you cah fine tune the food as you go.
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