Dutch Oven Dirty Rice
1/2 stick unsalted butter
1/2 lb. ground pork
1/2 lb. ground chicken gizzards
1/2 lb. ground chicken livers
2 large yellow onions, finely chopped
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
8 garlic cloves, finely diced
2 cups chicken stock
2 Tbs Cajun or Creole seasoning
1 Tsp dried oregano
1 cup long-grain white rice
6 green onions, white and light green portions, thinly sliced
1/3 cup finely chopped parsley
Melt the butter in a 10 inch Dutch oven using medium bottom heat. Add the ground pork, ground chicken gizzards, and ground chicken livers. Cook until the meat is brown. Add yellow onions, celery, bell pepper, garlic Creole or Cajun seasoning and oregano. Reduce heat to low, cover and simmer.
Boil 2 cups of chicken broth in a medium sauce pan. Add white rice and return to a boil. Reduce the heat to low and summer for 20 minutes until all the broth is absorbed and the rice is tender.
When the rice is ready, add it to the DO along with the green onions and parsley. Cook covered on low for another 10 to 15 minutes stirring occasionally and adding chicken broth as needed to keep it from drying out and sticking to the bottom the pot.
Serve and enjoy.