Dirty Rice
assembled from several sources
A good dirty rice is something you’ll never forget — well-seasoned, a little spicy, and a lot meaty. It’s a thing of beauty. It has a bit in common with my grandpa’s oyster dressing, only it uses beef instead of pork.
1 lb. ground beef
1 container giblets and livers, cleaned and chopped
2 large onions, chopped
3 large ribs celery, chopped
1 small bell pepper, chopped
1/2 cup green onions, chopped
1/2 cup parsley, chopped
salt, red pepper, black pepper, sage to taste
thyme, bay leaf and basil, optional
about 2 dozen raw oysters, or more if desired, liquor reserved
2 cups long grain rice
2 cups chicken stock + 2 cups water
Bring chicken stock and water to boil in medium pan. Add salt to taste and stir in rice. Bring back to a boil and lower heat to medium. Cook until level of liquid reaches rice, then cover tightly, lower heat, and cook until rice has absorbed all of the liquid.
In Dutch oven, brown ground beef over medium-high heat. Remove beef from pan and drain all but 1 tablespoon of oil from the pot. Fry chopped giblets and livers until brown. Add onions, celery, and bell peppers, and cook, stirring, until light brown. Add a cup of liquid (oyster liquor plus additional water) and cook covered over low heat until giblets, liver, and vegetables are tender.
Raise heat to medium and add oysters, stirring until the edges begin to frill. Return beef to pot and add parsley and green onions. Season aggressively with salt, red pepper, black pepper and sage (also thyme, bay leaf, and basil, if using). Add cooked rice and mix well. Adjust seasoning, if necessary.
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