Cajun Dirty Rice

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                            FOOD FUNNY
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Here's one I hadn't heard before. Thank to Rosemary Zwick for sending it in.

Sam was taking to his psychiatrist. "I had a weird dream recently," he
says. "I saw my mother but then I noticed she had your face. I found
this so worrying that I immediately awoke and couldn't get back to
sleep. I just stayed there thinking about it until 7 A.M. I got up, made
myself a slice of toast and some coffee and came straight here. Can you
please help me explain the meaning of my dream?"

The psychiatrist kept silent for some time, then said, "One slice of toast and coffee? Do you call that a breakfast?"

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                            TODAY'S RECIPE
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This savory dish is a staple at the Cajun table and goes well with just about everything, especially spicy foods.

Cajun Dirty Rice

1/4 lb (125 G) chicken livers and gizzards, finely chopped
2 Tbs (30 ml) vegetable oil
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1 Tbs (15 ml) finely chopped garlic
1/2 cup (250 ml) EACH, finely chopped onions, green bell pepper, and celery
3 cups canned or fresh beef or chicken stock
1 1/2 cup (375 ml) uncooked white rice

Cook the livers and gizzards in the vegetable oil in a large skillet
over high heat for about 5 minutes, until thoroughly browned. Stir in
the seasonings and the onion, peppers, and celery. Reduce the heat to a
moderate flame and cook, stirring frequently, for about 10 minutes. Add
the stock and stir, being careful to scrape all the brown bits off the
bottom of the skillet. Add the rice and stir thoroughly. Cover and
reduce the heat to very low. Cook for 15 minutes without lifting the
lid. Remove from the heat and fluff the rice with a fork. Keep tightly
covered if not served immediately.
Serves 4 to 6.
Received on Tue Sep 1 00:35:21 2009