Dirty Rice
this is a fantastic rice recipe, once tried you'll never go back to plain boiled. I personally would never eat anything's liver or neck but I would the wings and other meat parts - you can be choosy about the meat cuts you drop into this one!
Serves 4
     
Ingredients:
Chicken livers, gizzards, necks, wings, backs - basically all the scraps!
1 quart Water
3 tsp.s Creole Seasoning Blend (see below)
1 tsp. Salt
1 stick Butter
2 cup Rice
1 cup Celery
2 cup Onions
1 cup Bell Pepper
2 Tbsp. Garlic
4 Tbsp. Parsley

Preperation:
Place chicken into the water and boil for about 30 minutes skimming off any fat that rises to the surface. Cool and de-bone then set aside. Chop up celery, onions and bell pepper into small chunks, mince garlic or finely chop and chop parsley coarsley.

Cooking:
In a heavy pot or saucepan melt butter (do not boil) and sauté rice until brown. Add onions, garlic, celery, bell pepper and parsley, fry until they start to cook through. Heat chicken in original water and then transfer the chicken and water to rice. Water should cover rice and come 1 inch over the top. Add more water if necessary.  Bring to a boil and cook until the water has almost evaporated. Stir, cover and cook over low heat for about 25 minutes. Remove from heat and let stand for about 10 minutes. Stir and serve.

Creole Seasoning Blend
A really handy recipe stolen from Chef Emeril Lagasse of the restaurants Emeril's and NOLA in New Orleans!
Makes about 2/3 cup.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme

Instructions:
Combine all ingredients thoroughly and store in an airtight container.