Chicken gizzards / dirty rice / gravy
Cut up 1/2 onion
3 celery
3 carrots
Sautee with seasonings and butter ( salt, pepper, chili flakes) and 3 cloves garlic. Toss in Gizzards and simmer for 40-50 minutes. You can use either chicken stock or water. Chicken stock will give it more depth/flavor but not necessary. At this time also add bay leave and some Italian seasoning.
Separate solids from juice. Reserve juice for chicken gravy and rice. Separate Gizzards from veggies. Reserve veggies for rice. Place Gizzards in fridge or freezer to chill off in bowl.
Gizzard Gravy
2 cups of gizzard juice
3 tablespoons cornstarch
seasoning as desired.
Bring broth up to simmer boil and add cornstarch. You can add salt and pepper here. The recipe I jacked used poultry seasoning.
Dirty Rice
I always use a 2 to 1 ratio to make rice depending on how much you need.
1 cup rice
2 cup chicken broth from gizzards
2 links spicy Italian sausage
Add veggies from simmered chicken stock
Add ¼ medium onion
Add 1 red bell pepper, or use green
Add 1 jalapeno depending on tolerance for heat
Sautee sausage and cook on med/high heat until brown or cooked. Add in raw veggies and sautee for 3-5 min just to soften up a little. Add in veggies from simmered chicken stock, rice and chicken stock. Bring up to quick boil then reduce heat to a simmer for approx. 20 minutes.
Fried Gizzards
I removed the gizzards from the veggies that I simmered. Let them cool down and coated with Zatarains Chicken fry mix. I then pan fried the gizzards. They came out a little tough and when I repeat this recipe I will either use the gizzards entirely for the Dirty rice (as they were tender after they simmered) or if I am going to fry them I will only simmer them for 30 minutes then pan fry.
