It is a fact. Southerners love both rice and chicken. While most chicken eaters like plump thighs, hot wings and juicy breasts, they don’t all partake in the less-than-subtle flavor of livers and gizzards. Long ago, frugal
The ingredients are cheap and Bertram Picou, a character in my new novel Big Easy, always has a pot of dirty rice on the stove in his kitchen for his hungry regulars and curious tourists. Here is how Bertram prepares the dish in his own words, as quoted in Murder Etouffee:
“Like most everything else I cook, my secret is the big old cast iron skillet Mama give me years ago when I told her I was leaving home. First thing I do is put the chicken gizzards in it, add water and bring everything to a boil. Once the gizzards are boiling, I lower the heat and simmer them for about thirty minutes, or until they are good and tender.
“While this is going on, I heat the butter in a heavy pot then add the chicken livers and sauté until cooked. When they’s finished, I take them off the heat and put them aside. Next, I add the ground beef, onion, pepper, celery and garlic to the pot and sauté until the meat is no longer pink, and the vegetables are tender.
“Next, I chop the gizzards and livers until they are real fine. Then I add the meat to the skillet, along with cayenne, salt, thyme, water and rice, stirring as I go. I bring it to a boil, lower the heat and simmer until my rice is done. When it is, I add chopped onions and parsley and let the whole thing stand, covered, for about ten minutes. I garnish the rice with sliced red bell pepper strips and serve it up to a bunch of hungry customers who don’t really care what it looks like.
¦ 4 Chicken gizzards; or more
¦ 2 Chicken livers; or more
¦ 2 tsp Butter
¦ ½ lb Ground beef
¦ 1 med. Onion; chopped
¦ 1 Red bell pepper; chopped
¦ 2 Stalks celery; chopped
¦ 2 Cloves garlic; pressed
¦ 1/4 tsp
¦ 1 tsp Salt
¦ ½ tsp Thyme leaves; dry
¦ 2 cups Water
¦ 1 cup Long grain rice
¦ 4 Green onions; chopped
¦ 1/4 cup Parsley; chopped