Dirty Mudbugs (a.k.a. Dirty Rice with Crawfish)

Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound ground pork
• 1/2 pound chicken livers, puréed
• 1 1/2 cups chicken broth, divided
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 6 cups cooked long-grain rice
• 1 can (eight ounce) chopped tomatoes, drained
• 1 pound crawfish tail meat, cooked (available at Brookshire’s)
• Garnish: green onions and parsley

Method

In a large Dutch oven, heat oil over medium-high heat. Add pork, and chicken liver; cook until browned and crisp. Add 1/2 cup chicken broth, scrape up browned bits from the pan, and cook until liquid evaporates. Add another 1/2 cup broth, onion, bell pepper, and celery, and cook until vegetables are softened. Add garlic, and cook for an additional minute. Add salt, black pepper, cayenne, cooked rice, tomatoes, crawfish and remaining 1/2 cup broth. Stir to combine well and cook over low heat until all ingredients are warmed through. Garnish with green onion and parsley, if desired.