Dirty rice is a frugal use of chicken parts that are frequently thrown away. I save necks, livers and gizzards in separate containers in the freezer. Necks are great for a quick gravy, livers for dirty rice, pate and other recipes.

1 cup brown rice, uncooked
3 tablespoons unbleached all-purpose flour
1 large onion
1 large green pepper
1/2 cup celery
2 cloves garlic
1 tablespoon Cajun seasoning
8 ounces chicken livers
8 ounces chicken gizzards
1/2 cup fresh parsley

In a medium saucepan bring two cups of water to a boil. Add the rice; cover and simmer until the rice is tender, about 45 minutes.

Peel and chop the onion. Wash, seed and chop the green pepper. Wash and chop the celery. Peel and mince the garlic. Wash, shake dry and chop the parsley.

Place the butter and flour in a skillet and cook over medium heat until the flour is deep brown. Stir in the onion, pepper, celery, garlic and Cajun seasoning. Cook until the onion becomes translucent and tender.

Remove tough fibers from the chicken livers and gizzards. Finely chop the livers and gizzards or pulse in your food processor fitted with the blade attachment. Stir into the onion mixture. Cover and cook over low heat until the meat is cooked and tender, approximately 8 – 10 minutes. Stir the cooked rice into the gizzard mixture; add the chopped parsley and lightly mix.

Yield: 10 servings.

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