Paul Prudhomme’s Dirty Rice

Name: Paul Prudhomme’s Dirty Rice
Yield: Serves 6 as a side dish
Cuisine: United States
Ingredients: 2 bay leaves; 2 tablespoons unsalted butter; 16 fl oz (475 ml) chicken or pork stock; 1 teaspoon mustard powder; 4 oz (110 g) minced pork; ½ teaspoon dried thyme; 8 tablespoons finely chopped green peppers; 2 teaspoons crushed garlic; 8 tablespoons finely chopped onions; 8 tablespoons finely chopped celery; ½ teaspoon dried oregano; 5 oz (150 g) uncooked rice (preferably converted); 5 oz (150 g) chicken livers, minced; 8 oz (225 g) chicken gizzards, minced; 2 tablespoons chicken fat or vegetable oil; 1½ teaspoons ground black pepper; 1½ teaspoons salt; 1¼ teaspoons paprika; 1 teaspoon ground cumin; 2 teaspoons ground red pepper (preferably cayenne)

Preparation info

Serves
6
as a side dish

Difficulty
Medium

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

Ingredients

Seasoning Mix

2 teaspoons ground red pepper (preferably cayenne)
1½ teaspoons salt
1½

Americas
United States
Dinner
Side dish
Gluten-free
Spicy

Method

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

Place the chicken fat, gizzards, pork and bay leaves in a large frying- pan over high heat; cook for about 6 minutes, stirring occasionally, until the meat is thoroughly browned. Stir in the seasoning mix, then add the onions, celery, green peppers and garlic; stir thoroughly, scraping the pan bottom well. Add the butt