“I cherish a multitude of memories about my Granny. My father’s mother hosted every Christmas dinner of my life until I turned 28 and attended a few more before she passed. She baked the best birthday cakes with pecan icing, fed me throughout my time in college when every home-cooked meal seemed like a luxury, and created some of the most spectacular Sunday suppers I’ve ever tasted.
Granny never cooked anything fancy. She didn’t revolutionize Cajun cuisine, and she most certainly did not stop at medium rare when broiling a steak, but there are a few things Granny made that will forever live in my heart. For instance, Granny stewed the best pot of squirrels and gravy, but we can save that for another day. Her rice dressing rocked my world.
The combination of chicken livers and gizzards along with ground pork gave the rice a flavor that I couldn’t, as a kid, identify other than as yummy. Now I realize what a great recipe Granny had. Most of the time we ate the dirty rice as a side item, but occasionally Granny would stuff the dirty rice into hollowed-out green bell peppers and bake them. No matter how we consumed the tantalizing mixture, there was always room for seconds.” – Jay D. Ducote
- 1 pound chicken livers
- 1 pound chicken gizzards
- 1 tablespoon canola oil
- 1 pound lean ground pork
- 1 tablespoon butter
- 2 medium onions, chopped
- 3 stalks celery, chopped
- 1 bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 5 cups water, divided
- 3 teaspoons salt, divided
- 2 cups long-grain white rice
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Garnish: sliced green onion tops and chopped parsley
- In the work bowl of a food processor, add chicken livers and gizzards; pulse until ground, and set aside.
- Heat a large Dutch oven over medium heat; add canola oil. Add liver mixture and ground pork, and cook until browned. Pour off excess oil, and add butter.
- Add onion, celery, bell pepper, and garlic, and cook 5 minutes. Add 1 cup water, and simmer, covered, 5 minutes more. Uncover, and continue cooking until water evaporates.
- Add 2 teaspoons salt and remaining 4 cups water, and bring to a boil over high heat. Add rice; stir, and return to a boil. Simmer, covered, for 15 minutes. Fold rice mixture from bottom to top, cover, and cook until rice is tender and liquid is absorbed, 5 to 10 minutes more. Season with remaining 1 teaspoon salt, black pepper, and cayenne. Serve hot, garnished with green onion and parsley, if desired.