CAJUN DIRTY HARRY RICE

CAJUN DIRTY HARRY RICE image

Yield 1 crowd

Number Of Ingredients 13

1 pound bacon
20 ounce package of chicken gizzards and hearts
6 cups water
2 tablespoons Better Than Bouillon Chicken Base
1 onion, chopped (about 1-1/2 cups)
7 stalks celery, sliced (about 1-1/2 cups)
1 large green pepper, chopped (about 1-1/2 cups)
3 garlic toes, minced
1 pound ground chicken
12 ounce package of Cajun-style andouille sausage, diced
Chicken livers
Gizzard/Hearts broth (reserved)
Uncle Ben's converted rice

Steps:

Fry 1 pound bacon until crisp. While that's frying boil chicken gizzards and hearts in water and bouillon. Boil approximately 20 to 30 minutes or until tender. Fry onions, celery and green pepper in 4 tablespoons bacon grease. Fry until onion is translucent and veggies are almost tender, approximately 10 minutes. Add minced garlic, ground chicken, Andouille, and about 1/2 of the tub of chicken livers to the vegetable mixture. While that's cooking, chop up 3 pieces of bacon and add to pot. Stir occasionally, until livers are cooked through. Drain chicken gizzards/hearts and reserve liquid. Dice up gizzards and hearts. Remove cooked liver and chop that as well. Return all the chicken innards back into the pot. Add 4-1/2 cups of the leftover gizzard water (add water if you're a little short on liquid)to the pot along with 2 cups rice. Stir and then bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove from heat. Let stand covered for five minutes or until water is totally absorbed into rice. Fluff with fork and serve