My geaux to. I never not get asked for the recipe. Its the only dirty rice I have ever seen starts with a roux. Ingredients 1/4 cup bacon fat 3 tbsp flour 2 medium onions chopped 1 large pod garlic pressed 1 medium bell pepper chopped 1 cup chopped celery 1/2 pound ground beef 1/2 pound ground pork 1 pound raw chicken giblets (ground) 3 dashes Worcestershire sauce 2 tsp salt or more according to taste 1 tsp each of black and red pepper 1/4 cup chopped parsley 1/4 cup chopped scallions (green onions) 2 cups cooked rice 1 bouillon cube dissolved in water Directions Combine the bacon fat and flour and make a dark roux. Add the onion, green pepper and celery and cook 15 minutes over medium heat. Add the ground beef, pork and chicken giblets cooking over high heat until browned. Add enough water in which a bouillon cube has been dissolved to make the mixture a thick gravy. Add the garlic and a few dashes of Worcestershire sauce; season to taste with the salt and black and red pepper. Cook slowly for 30 minutes; do not let the mixture get too thick adding a little more water if needed to keep it saucy. Mix with the cooked rice, parsley and onions. Cover and heat on a low fire for 15 minutes
Mine too. I have cut up livers and gizzards and made it tbe right way but nothing like this with a roux. Now I want some. Thanks cali.
There's is a tad in the dry side. I find what separates the good ones from the great ones is more water. You really need to have a lot of water when you are cooking it and go to add the rice. Makes it moist. Oh and save half of the parsley and scallions/green onions until you add the rice then stir, shut off heat and cover for 5 minutes.
It does cook out but that is what I'm saying needs to not happen. When I add my rice I make sure there is plenty water in the meat when Imgo to add the rice.
