Dirty Rice

Using a meat grinder, grind the gizzards and livers. Alternatively, place the gizzards and livers in a food processer and pulse briefly until the mixture is chopped but not pureed, about 5 seconds.

In a large, heavy fry pan (preferably cast iron) over medium heat, melt the butter. Add the ground gizzards and livers, yellow onions, celery, bell pepper, garlic and cayenne. Season with salt and black pepper. Sauté, stirring, for 1 to 2 minutes. Reduce the heat to medium-low and continue cooking, stirring frequently, until the vegetables are browned and very tender, the whole mixture is cooked through, and the flavors have melded, about 45 minutes.

Meanwhile, in a 1 1/2-quart saucepan over high heat, bring the stock to a boil. Stir in the rice and return to a boil. Reduce the heat to low, cover and cook for 20 minutes. After 20 minutes, uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes more. Remove from the heat and set the rice aside to rest, still covered, for about 10 minutes.

Add the green onions and parsley to the meat mixture and cook, stirring frequently, until the green onions are softened, about 5 minutes. Add the rice and cook, stirring frequently, until heated through and well blended, 3 to 5 minutes.

Taste and adjust the seasonings. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.

Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).