Dirty Rice From Dudley'S

1. 1

   Boil gizzards and livers in salt water until tender.

2. 2

   Remove and chop fine.

3. 3

   Reserve broth.

4. 4

   In a heavy Dutch oven, make a roux by heating the oil and flour.

5. 5

   Cook until dark brown.

6. 6

   Add chopped vegetables and cook until soft.

7. 7

   Add chopped chicken giblets.

8. 8

   Add reserved broth until covered by 1/2-inch.

9. 9

   Lower heat and cook until vegetables are tender.

10. 10

    Season with salt and pepper.

11. 11

    Add onion tops and parsley.

12. 12

    Remove from heat and combine with cooked rice.

13. 13

    More broth may be added if the dressing is too dry.

14. 14

    Place in 3-quart casserole dish and bake at 325u00b0 for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.