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Cajun Tasso “Dirty” Rice
2 tablespoons vegetable oil
1/2 pound Tasso
2 bay leaves
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 cup finely chopped diced onions
1/2 cup finely diced celery
1/2 cup finely diced green bell peppers
2 teaspoons minced fresh garlic
2 tablespoons unsalted butter
3/4 cup uncooked parboiled white rice
2 tablespoons Jack Daniels
2 cups chicken stock
1/3 pound ground chicken livers
Place the oil, tasso and bay leaves in a large, heavy skillet until thoroughly browned. Add mustard and cumin, onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom. Add the rice and cook, constantly stirring and scraping the skillet bottom until when the rice should start to pop.
Add the Jack Daniels, stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally. Stir in the chicken livers, cover the skillet, and reduce the heat to very low.
Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. Remove the bay leaves and serve immediately.