Cajun Dirty Rice

• 1 lb. chicken or turkey gizzards
• 1/2 lb. chicken, duck or turkey livers
• 1 c. sausage or bacon drippings
• 2 medium onions, finely chopped
• 1 large green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 large cloves garlic, minced
• 3 c. chicken broth
• 1 tsp. fresh ground black pepper
• cayenne pepper to taste
• salt
• 1/4 c. minced parsley
• 6 green onions, chopped
• 4 c. white rice, cooked

1. Remove tough outer skin from gizzards.
2. Place gizzards and livers in food processor and puree.
3. Heat drippings in a 6-quart Dutch oven on medium heat.
4. Add gizzard-liver mix and cook until browned (10 minutes).
5. Add onion, bell pepper, celery and garlic and cook until transparent (5 to 7 minutes).
6. Add chicken broth, black and cayenne pepper; scrape bottom of pan to bring up liver/gizzard meat.
7. Reduce heat to low; cook, stirring often until thickened (45 minutes or so).
8. Fold in parsley, green onion and cooked rice.
9. Blend well; cook just to heat through.
10. Serve hot.
11. Makes 6 to 8 servings.

chicken, chicken, sausage, onions, green bell pepper, celery stalks, garlic, chicken broth, fresh ground black pepper, cayenne pepper, salt, parsley, green onions, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406494 (may not work)