How to make New Orleans Dirty Rice

Chop one yellow onion.

Rinse celery and chop 2-3 stalks.

Remove core from bell pepper and chop it.

Chop 4 cloves of garlic.

Chop green onion, including the ends.

Rinse chicken gizzards in cold water and chop each in half.

In a crock pot set to high, add chicken gizzards and 1.5 quarts of water.

Add 2 tsp Zatarain's Creole seasoning and 1 tsp Chef Paul Prudhomme's Poultry Magic to the crock pot.

Stir all ingredients together and slow cook for about 8 hours.

After 8 hours, drain chicken gizzards and stock into a strainer over a bowl.

Set aside 1 cup of chicken stock and freeze the rest for later use.

Add chicken gizzards to a food processor and grind until it resembles ground beef.

In a medium pot, add 2 quarts of water and bring to a boil.

Add 1 cup of jasmine rice to the boiling water and stir.

Boil rice for 3-4 minutes, then taste to check consistency.

Drain rice in a strainer and rinse with cold water.

Place the strainer back on the pot and cover it with a lid to let it sit.

In a large saucepan, preheat to medium-high heat and add 4 tbsp of unsalted butter.

Melt the butter and add 2/3 cup chopped yellow onion, 1/2 cup chopped green onion, 2/3 cup chopped celery, 2/3 cup chopped bell pepper, and 2 tbsp chopped garlic.

Sauté for about 11 minutes until caramelized.

Add the ground chicken gizzards to the sautéed vegetables and stir together.

Add another 1/2 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped bell pepper, 2 tbsp chopped garlic, and 1/2 cup chopped green onion.

Stir all ingredients together.

Season with salt, 2 tsp Zatarain's Creole seasoning, 1/2 tsp black pepper, 2 tsp Chef Paul Prudhomme's Poultry Magic, 1 tbsp paprika, and 2 tsp cayenne pepper (optional).

Stir and sauté for another 11 minutes.

Equipment Needed

Spice Level: