(Forced meat dressing with sweet potato)
AKA "Sweet Farre"
Cook Time: 1.5-2 hours
Serving Size: 8-10
Mix of 1½ pounds ground beef, 1½ pounds ground pork and ½ pound ground chicken livers and / or gizzards.
2 large Onions, diced
¼ cup Celery, chopped
1 each Green, Red and Yellow Bell Pepper, diced
1 tablespoon Garlic, minced
1 can 14oz Chicken Broth
1 medium Sweet Potato, peeled and shredded
1 bunch of diced Shallots (green onions)
1/4 cup Parsley, chopped
1 tablespoon Season-All or Salt.
2 tablespoons Tabasco/Louisiana Hot Sauce
2 tablespoons Tiger Sauce
In a cast iron skillet, sauté onions, celery, bell peppers and, garlic about 10 min. on medium-high heat. Add ground meat mixture of beef, pork and giblets and cook until meat is browned (20-30 minutes), stirring occasionally. Add chicken broth, sweet potatoes, shallots, parsley, salt, Tabasco and Tiger sauce. Reduce heat and simmer 2 hours or until meat is extremely tender and sweet potatoes have totally disappeared, stirring occasionally.
NOTE: If using as Dirty Rice (Farge de Riz), combine meat dressing with 4 cups cooked rice.
Submitted By: Tony Guidry, EMT-Paramedic
Louisiana, USA
Contest: Nationwide EMT
4 comments:
Wow, talk about something different. I have to try this.
I had this before; we called it Tony's Dirty Rice. He cooked it at the station last year around Christmas and it was great.
I ate Tony's dirty rice last year. It was amazing. I think he called it pah tot deuce.
The butcher at Oak Point in Baton Rouge will mix the liver and gizzards into the ground meat for you. One of the best textures of any rice dressing I've ever eaten, but next time I'm cutting down on the sweet potato. Other than that, great recipe, my family wants to add this to our traditional holiday line up.
LJ
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