Cajun Dirty Rice (Golden's take)

Cajun Dirty Rice (Golden's take)

Serves 6-10

Prerequisites:

o Heavy cast iron skillet: If you don't have this, cook something
else.  Everything will stick, you'll be unhappy, and my car tires are
at stake, right?

o Homemade stock: You can either make it in conjunction with the dirty
rice, particularly if you're serving with, e.g., a whole duck, because
you can steal the wings and neck, or use previously prepared stock.
You'll need at least a quart.

o Patience: Drink a glass of wine or two while you make it.  It takes
time and your attention.  Not suitable for "occasionally check on it
while I catch up on Green Acres episodes."

CAYENNE NOTES:

I start with 2t if there are guests that just really can't enjoy spicy
food.  3t (as specified) will light you up a bit, but not kill anyone.
4t is better, but then things get seriously spicy and you may
"disable" spice-wimp guests.

STOCK NOTE:

If you don't have any stock, and are also cooking, e.g., a duck, make
stock using carrots, celery, onions, garlic, duck wings and neck, and
use about double the amount of gizzards below (i.e., 1 lb of gizzards)
for the stock.  No duck?  Use chicken wings, necks, etc.  Remove 1/2
pound of the gizzards after 20 mins and set these aside for use in the
dirty rice.  Leave the rest in and simmer your stock for two hours or
more, then strain and keep heated.

Seasoning mix:

    3 teaspoons ground red pepper (cayenne)
    3 teaspoons salt (more to taste at the end)
    3 teaspoons freshly ground black pepper
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    3 teaspoons paprika
    2 teaspoons dry mustard
    2 teaspoons ground cumin

Put all spices into a bowl and mash and mix with a spoon until
thoroughly combined.

Other ingredients:

    1 pound ground pork
    6 bay leaves
    0.5 pounds chicken gizzards, simmered for 20 minutes, then
    ground in food processor (SEE NOTE ABOVE ON STOCK!)
    2 bunches green onions, chopped fine
    6 stalks celery, chopped fine
    1 large bell pepper, chopped fine
    6 cloves garlic, chopped fine
    0.5 sticks unsalted butter
    1 quart chicken or duck stock, kept just below a boil
    1.5 cups rice (basmati, Jazzmen, or other long grain rice)
    0.5 pounds chicken livers, liquified in food processor

In a large cast iron skillet over high heat, cook ground pork and bay
leaves until some fat is released, then add gizzards and cook until
pork is browned, stirring to avoid burning. Stir in seasoning mix, mix
throughly and cook for a few minutes until aromas are released, then
add butter, green onions, celery, bell peppers, and garlic.  Cook over
medium heat until vegetables are soft and beginning to caramelize.

Add the rice and mix well.

The rest is finished very much like risotto.  Heat should be medium.

Add a small quantity of stock (a cup or so at first, with the amount
reducing as you repeat) and stir (keep stirring!) until almost
completely absorbed.  Stir in the chicken livers when you get about
1/2 through the quart of stock.  Repeat, until rice is cooked but
still firm.  Mushy dirty rice is death.

Remove from heat, allow to rest so the temperature reduces a bit and
everything "gels", stir a few times, and serve.