Creole Dirty Rice Recipe

• 1/4 pound chicken gizzards
• 1/2 pound chicken livers trimed
• 1/2 pound ground andouille sausage (optional)
• 1 Tablespoonful vegetable oil
• 1 onion, finely chopped (I use yellow)
• 1 cup green onions, sliced thin, just the green parts
• 3 cloves of garlic, minced fine
• 2 cups uncooked white rice (I use Zatarain's)
• 4 cups chicken broth
• 1/4 teaspoonful cayenne pepper
• salt to taste
• 1/2 teaspoonful ground black pepper
• 2 tablespoonsful fresh parsley, chopped fine (optional) - I like alot of fresh parsley, you can cut this back if you don't.

1. Rinse off livers and gizzards and trim the livers of any fatty or hard parts. In a food processor: pulse gizzrds first, then livers separately. They should both be a little meaty still, not mush.
2. Heat oil in a large saucepan or skillet. Saute onion (not green) and gizzards over medium heat, stir constantly to make sure it doesn’t stick. Once gizzards brown (about 5 minutes). Add livers, garlic, and optional andouille and cook for about 3 minutes, until browned. (You may want to brown the Andouille separately to drain off the oil or you can just pour it off after this step).
3. Add rice and stir to coat with oil.
4. Add broth, salt, pepper, and cayenne. Bring to a boil and reduce to simmer. Cover and cook about 20 minutes until rice has absorbed the broth.
5. Sprinkle with green onions and optional parsley and serve.