Discussion in 'Good Eats' started by LSUpride123, Nov 20, 2018.
I’ll give this a try!!!
My dad made the best and I replicated it as best as I could and most really like it:
1/2 lb gr beef
1/2 lb gr pork
1/2 container of livers
1/2 pkg gizzards
bunch gr onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3-4 cloves garlic
1 container of savoie's
salt, pepper, Tony's, cayenne to taste
Rice - I just add til it looks right = at least 2 cups cooked probably
boil livers and gizzards in seasoned water then grind in food processor. Reserve water from the livers/gizzards
Brown meats and season. Then add onions, bell pepper and celery til softened, then add garlic and cook for a couple mins. Add liver mixture and some of the cooking liquid to meat mixture. Want it sauce consistency but not soupy. This will keep it moist. Season to taste. The add rice and mix.
I don’t doubt it’s good but entirely too dam much work compared to buying dressing meat. Could be the next jar vs made from scratch debate.
I would leave out the livers and gizzards.
thats what gives it the flavor. You cannot tell they are in there. Trust me, I pulled it over on my coworkers and they loved it til I told them what was in it. LOL
I've never made dirty rice but I have eaten it and liked it. Still, now that I know livers and gizzards are in it I probably won't eat it again.
Growing up, I thought I didn't like cor bread dressing. My mother made it with gizzards. When I ate some with no gizzards I loved it.