Chicken And Egg Salad

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Dirty Rice

Ingredients

Dirty Rice

2 Tbsp vegetable oil

8 oz chicken livers

1 green pepper, seeded and chopped

1 onion, peeled and chopped

1 celery stalk chopped

2 cup long grain rice

4 cup chicken broth

salt

1 spoonfuls louisiana spice blend

Louisiana Spice Blend

3 Tbsp paprika

2 Tbsp onion powder

2 Tbsp garlic powder

2 Tbsp dried orgegano

2 Tbsp dried thyme

2 Tbsp sassafras (gumbo file powder)

1 Tbsp cayenne pepper

Directions

Dirty Rice

1. Preheat a heavy saucepot over medium high heat and add a splash of vegetable oil. Add the chicken livers. Saut as they begin to brown, breaking them up with a wooden spoon. Continue to brown and mince them for about 15 minutes.

2. When all the liquid has evaporated and the chicken livers are browned and "dirty" add the green pepper, onion and celery. Stir well until the vegetables soften a bit. Add the rice and chicken broth. Season with salt and spice blend and bring to a simmer. Cover with a tight fitting lid, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender.

Louisiana Spice Blend

1. Mix well and store in a tightly sealed jar.

See more: Side, North American, Poultry, Rice/Grain, Saute, Vegetables, Chicken, Hot and Spicy