2021-11-22 18:21:59 UTC
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can use this
dirty rice recipe except for the giblets. I put whatever I want,
sometimes shrimp, smoked sausage, ham, or whatever. The shrimp
jambalaya is the best."