In Louisiana, “dirty rice,” a traditional Cajun dish, used to be made with only chicken giblets, but these days many people prefer to use ground beef and pork. In this version, we’ve used some chicken gizzards and livers, but feel free to substitute more beef if you prefer.
- 4 cups long-grain white rice (about 2 pounds)
- 1 pound chicken gizzards and livers
- 1 pound fatty ground chuck
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 tablespoons vegetable oil
- 2 medium onions, chopped
- 2 medium green bell pepper, chopped
- 4 celery ribs, chopped
- 1 teaspoon cayenne
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken stock or broth
- 2 pounds large shrimp, shelled and deveined
- 3 cups thinly sliced scallions (about 3 bunches)
- Rinse rice in a large sieve until water runs clear, then drain well. Bring rice and 6 cups water to a rolling boil over high heat, uncovered, in an 8-qt wide heavy pot. Stir, then cover with lid and reduce heat to low. Cook rice, undisturbed, 20 minutes. Remove from heat and let stand with lid on 20 minutes. Transfer to a very large bowl and keep covered with dampened paper towels.
- Meanwhile, finely chop gizzards and livers. (Gizzards can be finely chopped by pulsing in a food processor.) Stir gizzards and livers together with beef, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot, then cook half ofmeat mixture, stirring to break up lumps, until liquid given off is evaporated, about 8 minutes. Reduce heat to medium-high and cook, scraping up brown bits, until meat is browned, 3 to 4 minutes. Transfer to a bowl. Heat 2 tablespoons oil in skillet and brown remaining meat in same manner, transferring to bowl.
- Cook onion, bell pepper, and celery with cayenne and 1/4 tsp salt in remaining 2 tablespoons oil in skillet over medium-high heat, stirring, until vegetables are softened and browned, about 12 minutes. Add flour and cook, stirring 5 minutes. Stir in stock and 1 tsp salt, then simmer, stirring up brown bits, until thickened, about 5 minutes. Stir in shrimp and simmer, stirring, until shrimp are just cooked through, 3 to 4 minutes.
- Add shrimp mixture, meat, and scallions to rice and stir to combine.
These stuffings are intended to be baked independently from the Thanksgivingturkey. If you decide to cook your stuffing inside the turkey, please make sure it comes to 165F to prevent foodborne illness.
- Make ahead: Stuffing can be made 1 day ahead and chilled (covered once cooled). Spoon stuffing into an oiled 4-quart baking dish (15 by 10 inches), drizzle with 1/2 cup water and heat, covered with oiled foil, in a 350F oven until hot, about 20 minutes.