Whether you're serving plain old chicken or making a crawfish étouffée, try fancifying the rice below your favorite main course. Or, think about substituting your favorite stuffing (crabs? turkey? pork chops?) with this rice dressing recipe.
Courtesy of Marcelle Bienvenu
Makes about 10 servings
4 tablespoons vegetable oil, in all
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 pound chicken gizzards, cleaned
salt and cayenne pepper, to taste
4 cups cooked long-grain Louisiana rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onions (white and green parts)
In a small heavy skillet, combine 2 tablespoons of the oil and flour over medium heat and cook, stirring constantly, to make a dark brown roux.
In a large, heavy skillet, cook ground pork in remaining 2 tablespoons oil until no longer pink. Add onions, bell peppers, and celery. Cook, stirring often, until vegetables are tender, about 5 minutes.
In the meantime, put gizzards in a medium-size saucepan with enough water (about 3 cups) to cover and boil until tender. Drain gizzards and reserve stock. Grind gizzards in a meat grinder or food processor and add to pork mixture along with roux, and mix well.
Add reserved stock, season with salt and cayenne, and cook over medium-low heat, stirring occasionally, for 1 hour.
Immediately before serving, add rice and mix well. Adjust seasoning. Garnish with parsley, and green onions, and serve warm.