Jenise asked me to post Paul Prudhomme's recipe for Cajun Dirty Rice from Chef Paul Prudhomme's Louisiana Kitchen. Here it is.
Seasoning mix:
2 teaspoons ground red pepper (preferably cayenne)
1-1/2 teaspoons salt
1-1/2 teaspoons black pepper
1-1/4 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Other ingredients:
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards, ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups basic chicken or pork stock
1/2 pound chicken livers, ground
3/4 cup uncooked rice (preferably converted)
Combine the seasoning mix ingredients in a small bowl and set aside.
Place the chicken fat, gizzards, pork, and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the onions, celery, bell peppers, and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring occasionally and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.
-Paul W.