Recipes from Cajun Country :: Cajun Potato, Noodle and Rice Dishes
1 lb. giblets (wild fowl, chicken, or turkey), chopped fine
2 c. raw white rice
1/2 pound loose pork sausage
1 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped celery
2 cloves garlic, chopped
1/2 c. chopped fresh parsley
1 c. scallion tops
Salt and pepper, to taste
Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 c.. Add the rice, let it come to a boil, and cook, covered, over low heat for 20 mins. or until tender. Set aside and keep warm.
In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.
Vegetarian Dirty Rice
Follow directions for Louisiana Dirty Rice, using 1/2 c. peanuts in place of the giblets and pork sausage, and sauté until golden (about 2 mins.). Replace white rice with 3 c. cold cooked brown rice.
