Louisianian Creole Rice(Dirty Rice)

• 3 Tbsp. cooking oil
• 2 medium onions
• 4 toes garlic
• 2 ribs celery
• 3 shallots
• 2 Tbsp. parsley
• 1/2 lb. lean ground beef
• 1/4 lb. chicken livers, chopped or ground
• 1 Tbsp. Worcestershire sauce
• 1 beef bouillon cube, dissolved in 1/2 c. hot water or 1/2 c. beef bouillon soup
• 3 c. cooked rice (short grain)
• salt and pepper to taste

1. To heated cooking oil, add chopped onions, celery and shallots. Saute until soft, at least 10 minutes.
2. Add chopped or ground livers, ground beef, parsley and garlic.
3. After browning meat thoroughly, add other liquids.
4. Cover and simmer over low heat for 30 minutes.
5. Remove from heat.
6. Add to rice and mix well.
7. Good with beef or fowl.

cooking oil, onions, garlic, celery, shallots, parsley, lean ground beef, chicken livers, worcestershire sauce, bouillon cube, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275157 (may not work)