1
pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 chopped bell peppers
1/2 chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
1 deboned 3 pound chicken, carcass removed and
skin intact
Boil the gizzards in water to cover in a
saucepan over medium heat for about 1 hour, or
until tender. Drain, reserving the broth.
Finely chop the gizzards in a food processor.
Combine the oil and flour in a large heavy
saucepan over medium heat. Stirring constantly
for 8 to 10 minutes, making a dark brown roux.
Add the ground pork to the roux and cook for 5
to 6 minutes, stirring occasionally. Add the
onions, bell peppers, and celery and cook for
5 to 6 minutes, or until the vegetables are
wilted. Add the chopped gizzards. Pour the
reserved broth into a 1 cup measure. Add
enough water to make a full cup. Add this to
the pot.
Mix in the cooked rice, stirring to coat
evenly and break up any clumps. Add the salt,
cayenne, green onions, and parsley. Mix well.
Cook until the rice is warmed through,
stirring occasionally. Season the entire
chicken with Essense. Stuff the quail in the
chicken. Stuff the dirty rice into the cavity
of the chicken, around the quail. Reserve the
remaining dirty rice
