On 4/8/2013 3:00 PM, Ophelia wrote:

>> Dirty rice tastes pretty good. Not sure how the school made it, but
>> this is close to my mother's recipe.
>>
>> http://www.gumbopages.com/food/veg/dirty-rice.html
>
> Thank you so much, Becca but it won't open for me

No problem, here is the recipe. Someone else posted it, but here it is
in case you missed that one.

Becca


DIRTY RICE


This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish), with
a few annotations.

She passed this on to me when I first moved to California, and it
came in handy when I had to fend for myself to get Louisiana food.
Thanks, Aunt Nettie!

4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie
used); OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs

"If you bought a whole chicken, season and broil the breasts, legs
and thighs to serve as an entree with the rice. If you're making this as
a side dish for something else, then ...

"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum that
rises to the surface.) Let cool and remove the meat from the bones.
Finely mince the meat and giblets, then return to the water; set aside
for the moment.

"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.

"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.

"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove from
heat and let rice set for about 10 minutes. When ready to serve, stir
rice well.

"Very tasty," said Aunt Nettie.