4 servings
YouTube instructional video is at the bottom.
What you’ll need
Jasmine rice
2 pounds chicken gizzards
Unsalted butter
Seasonings
1 Yellow Onion
Green Bell Pepper
2 to 3 ribs celery
4 cloves garlic
Green Onion
Additional seasonings
Salt
Black pepper
Zatarains creole seasoning
Chef Paul Prudhomme’s poultry magic
Paprika
Cayenne pepper (Optional)
Tools you’ll need
Food processor
Preparation of ingredients
Step 1- Chop 1 Yellow Onion, 2 to 3 ribs celery, 1 Green bell pepper, 4 cloves garlic, and a bunch of green onions. Chop ends of green onion and set aside.
Step 2- Add chicken gizzards into strainer. Rinse off with cold water. Once done chop each gizzard in half.
Step 3- Add chicken gizzards into slow cooker. Add 1 1/2 quarts water, 2 teaspoons Zatarain’s creole seasoning, and 1 teaspoon chef Paul Prudhomme’s poultry magic. Stir all ingredients together. Cover and let slow cook for 8 hours.
Step 4- Drain chicken gizzards and chicken stock into a strainer with a large bowl underneath it. Once done place chicken gizzards on the side. Reserve 1 cup of the chicken stock to add to your dirty rice and you can freeze the rest of the chicken stock if you like.
Step 5- Add chicken gizzards into food processor and blend until texture resembles that out ground beef. If you do not have a food processor, then chop gizzards really fine with a sharp knife.
Cooking your rice
Step 6- In a medium sized pot add 2 quarts water and 1 cup rice. Stir all ingredients together. Let come to a boil. Let boil for 3 to 4 minutes. Once it starts to boil you want to pay close attention to your rice. You don’t want to overcook it because if you do your rice will come out mushy once you add it into your seasoned gizzard mixture.
Step 7- Drain your rice into a strainer and rinse with cold water
Step 8-Place strainer back on top of your pot and cover with lid. Let rice set.
***Preheat fire to medium high heat***
Step 9- In a large saucepan add 4 tablespoons unsalted butter. Let butter melt.
Step 10- Add 2/3 Cup chopped yellow onion, 1/2 Cup Chopped Green Onion (ENDS), 2/3 Cup chopped celery, 2/3 cup chopped bell pepper, and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 11 minutes.
Step 11- Add grounded chicken gizzards and stir until combined.
Step 12- Add 1/2 Cup chopped yellow onion, 1/2 Cup Chopped celery, 1/2 Cup chopped bell pepper, and 2 tablespoons chopped garlic. Stir.
Step 13- Add a sprinkle of salt, 2 teaspoons Zatarain’s creole seasoning, 1/2 teaspoon black pepper, 2 teaspoons chef Paul Prudhomme’s poultry magic, 1 tablespoon paprika, and 2 teaspoons cayenne pepper (Optional) Stir all ingredients together. Let saute for 11 minutes.
Step 14- Add 1/4 Cup chicken stock and 2 tablespoons melted unsalted butter. Stir all ingredients together.
Step 15- Add 1/2 teaspoon Zatarain’s creole seasoning, 1/4 teaspoon black pepper, 1/2 teaspoon chef Paul Prudhomme’s poultry magic, 1/2 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Stir all ingredients together.
Step 16- Add 3 1/2 Cups Cooked rice and stir until combined.
Remove rice from fire and serve warm. As rice cools the flavors will settle and increase overnight. Enjoy!
YouTube instructional video
