Dirty Rice
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • ½ pound ground brisket
  • ½ pound ground pork
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • ¾ cup chicken stock, divided
  • 3 cloves garlic, crushed
  • 3 cups cooked aromatic white rice, such as Jazzmen
  • 1 tablespoon butter
Instructions
  1. In a small heavy skillet, heat oil over medium heat. Add flour, and cook, stirring, until a dark brown roux forms. Transfer roux to a heatproof bowl, and set aside.
  2. In a large bowl, combine brisket, pork, salt, cumin, black pepper, paprika, and cayenne.
  3. In large Dutch oven over medium-high heat, add meat mixture and cook until browned. Continue cooking until brown bits develop on bottom of pan. Deglaze pan with ½ cup chicken stock, stirring and scraping the bottom. Add garlic and roux. Reduce heat to medium, and cook 20 minutes, adding remaining ¼ cup chicken stock as needed to keep the meat mixture from drying out. Add rice and butter, mixing well.
Recipe by Louisiana Cookin' at https://louisianacookin.com/double-cut-pork-chop-dirty-rice-cane-syrup-gastrique/