I am serving my traditional dirty rice in a lettuce wrap. Try it; I think you will agree that “dirty wrap” is one of the best lettuce wraps you have ever eaten.
2 tablespoons vegetable oil, 1/4 pound chicken gizzards finely chopped, ¼ pound ground pork breakfast sausage, 1/4 pound chicken liver, 2 bay leaves, 1 ½ tablespoons Cajun seasoning salt, 1 teaspoons dry mustard, 1 teaspoon cumin, 1 teaspoon poultry seasoning, ½ cup onion, finely chopped, ½ cup celery finely chopped, 1 tablespoon green bell pepper, chopped, 2 garlic cloves, minced, 2 ½ tablespoons butter, 1 cup rice, 2 ½ cups chicken broth, 3 green onions, chopped, 1 tablespoon cayenne, romain lettuce leaves, garnish finish product with 1 cup cashews, dicced
In a large heavy skillet add oil when the oil heats up add the gizzards, sausage and crumbled bay leaves cook over medium heat constantly stirring until the sausage is done. Add the salt, mustard, cumin, poultry seasoning, to the skillet. Lower your flame. Add the onions, celery, bell pepper, and garlic. Now add your butter, continue to stir. The next step is very important—adds the rice. When the rice starts to crackle and pop add the stock. Stir and scrape the skillet. Turn the heat back up to high. Continue to stir. Add the liver cover the skillet and reduce your flame to a simmer or the lowest temperature for about 17 to 20 minutes. Remove the skillet from the stove. Allow the rice to finish cooking off the stove do not remove the top for at least 5 minutes. Fluff rice with a fork. Scoop out the rice, fill up the lettuce leaves and top off the rice with the chopped cashews.