I remember when I was very young: the very first time ever I had and tasted dirty rice was from Popeye’s chicken joint. Then when I got older I did some of my reserch on what is called dirty rice. I was given a few links on how it is made and it originated in Louisiana. I think Popeye’s is based out of New Orleans. It is highly touted as a Cajun place. Now Lousiana is the home of many of Cajun and Creole peoples. It is also known as the Bayou State.
I have desided on learning how to make this yummy dish that happens to be a Cajun dish for real. First make this spice blend and set it aside. In a pressure cooker take 1 lbs or 1 kg of gizards and cook them in 1/2 gallon or 2 liters of water after the safety valve pops up on medium heat for 20 minutes then let pressure escape. If they are still a little tough just repeat for another 15 to 20 minutes then turn off the heat and let pressure escape again.
Take the gizzards out of the cooker and reserve the stock do not throw it out. If they have a rind then go ahead and peel after they have cooled off If not then it is ok to proceed. Add 1/4 cup of either corn oil, canaola oil, olive oil, sunflower oil. peanut oil. sunflower oil or safflower oil, Cut 1 onion or shallot in half moon slices and let brown then add the spice mix in the above link which is Cajun/ Creole seasoning, 3 dashes of maggi or knorr aroma, either 1 pinch or 3 dashes of seasoned salt, adobo, vegtea seasoning, pink salt, or 1 bullion cube, 1 pinch of celery seed to mortar and pestle then empty in to the pot.
Stir then add 1 pinch of thyme. Add 1 chili of choice, 1 drop of hot pepper sauce, 1 pinch of either red chili powder or African yellow chilli powder, 3 cloves of grarlic and 1 green bell pepper chopped.
You can cook your choice 1 lb or 1 kg of mince such as veal, chicken, lamb, goat, beef, turkey or chicken livers. I wanted chicken livers so before you add these be sure to rinse the mince or ground meat. For chicken livers put 3 pinches of kosher salt then ad water In a small to medium sized bowl. Rinse a few more times then add 1 tsp of white vinegar. This gets rid of the excess blood in the meat itself and keep rinsing until the water is clear.
Add your choice of mince or chicken livers to the pot and cook until it is done and it is no longer red. and thoroughly cooked. Add this to the food processor and pulse until everything is ground up including the green bell pepper, readd this back to the pot, add the cooked gizzards and pulse in food processor as well then combine it in a pot along with the stock on reserve and rice.
I used basmati rice when I made this. You can add any type of rice you choose. On high heat bring to boil then turn down to low and cover to cook for 20 minutes or until done. If there is just a tiny bit of water and it is starting to stick then turn the heat off and leave covered for another 20 minutes then you can dig in as you wish. What I meant by digging in is going ahead and eat this wonderful dish.
