Gizzards And Rice Recipes

MAXEY'S DIRTY RICE

Steps:

• Put gizzards and liver in separate saucepan. Cover with water and simmer until tender. Chop fine and set aside. Saute ground meats in oil until well done. Add gizzards and simmer for 15 minutes. Add onion, garlic, celery, and green onions. Cook until tender. Add livers, parsley, and Worcestershire sauce. Cook about 15 minutes. Add rice then season with salt, pepper, and red chile flakes.

GIZZARDS AND RICE

Steps:

• 1. Place gizzards and hearts in slow cooker.
• 2. Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
• 3. Drain and reserve cooking water. Set gizzards aside to cool.
• 4. Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
• 5. Add rice after onions are beginning to soften.
• 6. Here I added some sweet red pepper for a little color.
• 7. Add mushrooms and cook until they are getting soft.
• 8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
• 9. Add to rice mixture, bring to a boil, cover and simmer.
• 10. Chop gizzards with a knife or food processor.
• 11. Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
• 12. You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
• 13. When all is tender, stir in chopped parsley and sliced green onion if desired.

SOUTHERN DIRTY RICE

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

DAVID'S GIZZARDS AND GRAVY OVER RICE

Steps:

• 1. Clean and boil gizzards for an hour and a half to two hours. It takes this long to make sure they are "fork tender" Then cut into 2-3 pieces each depending on their size.
• 2. Chop onions, celery and bell pepper set aside.
• 3. Make your roux with 1 stick butter and 1/2 cup flour. Make a dark roux Once roux is desired color add the chopped onions, celery and bell pepper.
• 4. After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
• 5. Add a little bit of stock at a time and stir until well mixed and thick. Continue to add stock to get to a soupy consistency.
• 6. Now add the gizzards/hearts and mix. Turn to a low heat and let simmer for at least 30 minutes. An hour is better then serve over rice.
• 7. This is what the consistency should look like when done. If it gets too thick either add more stock or a bit of hot water. You want this thick over the rice not soupy.

GIZZARDS AND RICE

Steps:

• Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
• Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.