New Orleans Dirty Rice, Chicken N Dumplins

mmmm I've been doing some fine cooking lately.
I made New Orleans style dirty rice last week. I'd made a citified version of it before, using mushrooms and pieces of white meat chicken instead of chicken livers. Man you don't know good dirty rice until you made it with chicken livers. I've had a cold so I made chicken and dumplings yesterday and mmmmmm still working on that pot.

Dirty Rice
4 cups lower sodium beef broth
1 t salt
4 bay leaves
2 cups uncooked long grain white rice
1/3 cup plain flour
1/3 cup canola oil
2 large onions - chopped
1 large green bell pepper - chopped
2 stalks celery -chopped
6 garlic cloves - minced
20 oz chicken livers - chopped
3 t dried thyme leaves
1 t cayenne pepper
1/2 cup minced parsley

Bring broth, salt, bay leaves to boil in large pan. Stir in rice, cover and let
simmer on low for 20 mins. Remove bay leaves.
In heavy (I use my cast iron) dutch oven, mix oil and flour. Cook, stirring often, over medium heat about 5 mins until roux is dark brown. Add onions, pepper, celery, and garlic and cook another 10 minutes. Add the livers, thyme, red pepper and cook about 10 more minutes until livers are pink, stir often. Add rice mixture & parsley to the roux/liver mixture. Makes about 12 servings. mmmmmmmm I garontee, Justin Wilson would approve.


This one is real easy
Chicken N Dumplins
2 - 32 oz boxes of chicken broth
1 pound chicken white or dark, chopped
6 carrotts finely chopped
1 large onion finely chopped
4 stalks celery finely chopped
3 T parsley
4 cans (cheap works good) canned buttermilk biscuits
Salt/Pepper
2 T canola oil
2 t minced garlic

In heavy large pot, Saute chicken oil. Add onions, carrotts, celery, garlic and saute until vegs are cooked. Add chicken broth bring to boil. Simmer about 10 mins. Turn heat down to medium low. Pinch off small bits of biscuit dough and throw them into the simmering pot. Continue through all the canned biscuits (this takes a little while but still easier than making your own dough). Try not to stir the dumplins much. let them simmer about 10 more minutes. Season with parsley and salt and pepper to taste. Allow it to sit a few minutes before serving. Yumm, best tasting cure for a cold.