I'm growing wild

I have a special place in my heart and stomach for cajun food. I love the spices, I love the flavors. One of my cajun loves is dirty rice - rice cooked with livers and spices. There are those who aren't huge liver fans, but chopped liver has always been a favorite holiday treat of mine. My mother has a recipe that one day she will pass down to me - along with her meat grinder which only makes it's appearance in order to process the livers.

Traditionally dirty rice is made by cooking the rice with the livers. I make mine separately though, so I can have leftover "clean" rice to use later in the week.

Dirty Rice

• 1 pkg chicken livers
• 1 1/2 onions, chopped
• 1 cube chicken bouillon
• 1/2 green pepper, chopped
• 2 Tbsp canola oil
• 5 oz can tomato sauce
• 1 Tablespoon salsa
• 1/2 cup uncooked rice
• 1/3 cup flour

1. Place livers, bouillon, and 1/2 onion in saucepan and cover with 2 cups of water. Bring to a boil.
2. Reduce heat to low, cover, and cook for an hour.
3. During the last 20 minutes, prepare the rice. Heat canola oil and cook remaining onion and the bell pepper until onions are translucent.
4. Add tomato suace, salsa, rice, and 5 oz of water. Bring to a boil.
5. Reduce heat to low, cover and cook 18 minutes.
6. Combine flour and 1/4 cup water and stir together. When livers are done cooking, add the flour mixture and stir. Cook on medium heat for 2 minutes, or until sauce thickens.
7. Combine livers and rice.

Serves 4.
Each serving has:

Calories		194.1
Total Fat		7.8 g
Cholesterol		27.6 mg
Sodium		256.4 mg
Potassium		262.3 mg
Total Carbohydrate		26.7 g
Protein		4.7 g