Cajun Dirty Rice & Brown Poultry Stock
In message-ID <3B114CB5.2E9BA541@earthlink.net>, Frank
McQuarry <firstname.lastname@example.org> wrote the following
Cajun Dirty Rice
- 1 lb chicken or turkey gizzards
- 1/2 lb chicken, duck or turkey
livers, or a combination
- 1 cup sausage or bacon drippings
- 2 medium onions, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 large garlic cloves, minced
- 3 cups brown poultry stock
- 1 tsp freshly ground black pepper
- 3/4 tsp cayenne pepper or to
- salt to taste
- 1/4 cup minced parsley, (preferably
- 6 green onions, chopped
- 4 cups cooked white rice
- Using a small, sharp knife, remove the tough outer skin
from the gizzards by scraping meat from the skin.
- Place gizzards and livers in a food processor and
- Heat drippings in a heavy 5 to 6 quart Dutch oven over
medium heat; add gizzard liver mixture.
- Cook, stirring, until mixture is browned, about 10 minutes.
Add additional drippings if necessary to prevent sticking.
- Add onions, bell pepper, celery, and garlic; cook until
vegetables are slightly wilted and transparent, about 5
- Add stock, black pepper, cayenne pepper, and salt, scraping
the bottom of the pan to release any brown bits of meat.
- Reduce heat to low; cook, stirring often, until thickened,
about 45 minutes.
- Fold in parsley, green onions and rice, blending well.
Cook just to heat through.
Brown Poultry Stock
This recipe is large, because you will want to freeze most of
it; it's takes a long time to make, but is worth the effort.
- 10 to 12 lbs uncooked mixed poultry bones and carcasses,
such as chicken, duck, game hen, quail, and turkey. (Make
sure you have at least a few duck bones, the flavor is
- 2 carrots, coarsely chopped
- 2 large onions, unpeeled, coarsely chopped
- 1 large leek, coarsely chopped
- 1 celery stock with leafy top, coarsely chopped
- 6 parsley sprigs
- 6 thyme sprigs or tsps dried leaf thyme
- 1 bay leaf
- Place all bones and carcasses in large roasting pan (broken
bones produce the most flavor), and roast for about 2 hours
in a 425F (220C) oven, until the bones are browned. (Don't
burn the bones, or the stock will have a very bitter taste.)
- Place the brown bones in a 20 qrt stockpot. Leaving a thin
film of fat in the roasting pan, discard the remaining fat.
Place the vegetables in the pan, and roast until they are
brown, and then add them to the stockpot with the bones.
Add 1 cup of water to the roasting pan to get all the browned
bits off the bottom, then add the liquid to the stockpot.
- Fill the stockpot with water until it covers everything
with about 2 inches to spare. Bring it to a boil; skim grey
foam from the surface often. Boil until no more foam
- Add the spices and simmer for about 8 hours.
- Cool it in the refrigerator, until all the fat hardens on
the surface. Remove the fat.
Makes about 8 to 10 quarts, or just do it the easy way and buy
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