2 tablespoons vegetable oil + 2 teaspoons butter
¼ pound chicken gizzards, chopped into small pieces
½ pound chicken livers, chopped into small pieces
¼ pound lean ground beef
¼ pound lean ground pork
1 whole medium onion, finely chopped
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
1/2 small green bell pepper, finely chopped
4 cloves garlic, minced
2 cups uncooked, long-grain rice
4 cups low-sodium chicken stock
½ teaspoon fresh-ground black pepper
¼ teaspoon ground cayenne pepper
2 teaspoon Frank Davis Sprinkling Spice

Start off by taking a 4-quart, heavy aluminum, Dutch oven, pouring in the vegetable oil-butter mixture, and heating it over a medium-high flame until hot.

Then drop the gizzards into the pot and cook them for about 5 minutes, turning them occasionally to evenly brown them.

Then drop the chopped livers into the mixture and sauté them until they “just brown.” 

Note: Some moisture will probably seep out of the livers as they cook, and they won't brown up as nicely as the gizzards, but that's okay.

Then as soon as the livers aren't red or pink anymore, add the beef and the pork and cook them into the mix for about 4 minutes or so until no more pink is evident.

Now add the onions to the meats and sauté them, stirring all the while, for another couple minutes until they just start to wilt and clear. 

Next fold in the celery, the red and green bell peppers, and the garlic and cook everything together for another 5 minutes or so, again stirring, this time continuously.

At this point it’s time to pour the rice into the pot of ingredients and stir the entire mixture well. 

Once the rice is in, pour in the chicken stock. 

Then season the pot with the black pepper, cayenne pepper, and sprinkling spice. 

Now bring the stock to a full boil. . .but immediately cover the Dutch oven tightly and reduce the fire to low, just enough to keep the mixture simmering.  It will take about 20 minutes or so for the rice to fully cook. 

When it does (and you can test a few grains before you take the pot off the stove), remove your dirty rice from the heat.

All that’s left is to fluff the rice, give it a quick, gentle stir to uniformly combine everything for the last time, and then cover it again for 10 more minutes to give all the flavors time to marry.

 Dirty rice is best served steaming hot right from the pot.

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Chef’s Notes:

This procedure for making dirty rice is similar to the procedure for making jambalaya.  It produces a full-bodied, rich rice that is hard to stop eating!