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Dirty Rice
1 quart water
3 tsp.s Creole seasoning blend, plus
1 tsp. salt
1 stick butter
2 C converted rice
1 C celery, chopped
2 C onions, chopped
1 C bell pepper, chopped
2 Tbsp. garlic, minced
4 Tbsp. parsley, chopped
Chicken livers, gizzards, necks, wings, backs
Place chicken in water and boil for about 30 minutes. skimming off any fat that rises to the surface. Cool and de-bone chicken; set aside.
In a heavy pot or saucepan, melt butter and sautee rice until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.
Heat chicken in original water and add chicken and water to rice. Water should cover rice and come 1 inch over the top. Add more water if necessary.
Bring to a boil and cook until the water has almost evaporated. Stir, cover and cook over low heat for about 25 minutes. Remove from heat and letstand for about 10 minutes. Stir and serve.
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