This is a relatively simple dish inspired by red river rice or Louisiana’s jambalaya. Not unlike dirty rice from the Cajun culture, Gullah rice is a catchall rice, a way to create a one-dish meal full of flavor.
- In a medium saucepan, bring 1 cup of the stock to a simmer over medium heat. Add the gizzards. Reduce the heat to medium-low, cover, and simmer until tender, about 30 minutes.
- Drain the gizzards, then chop them.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle the livers with salt and black pepper and add them to the skillet. Cook, turning occasionally, until lightly browned outside and still pink in the centers, about 5 minutes. Transfer to a cutting board and let rest for 20 minutes. Chop the livers.
- In a large saucepan, heat the oil over medium heat. Add the rice, onion, and garlic. Cook, stirring often, until the rice is toasted and the onion is translucent, about 5 minutes. Add the paprika, cayenne, green onions, Tabasco, parsley, gizzards, liver, the remaining 4 cups stock, and the remaining 2 tablespoons butter. Season with salt and black pepper.
- Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
- Taste and season with salt and black pepper. Fluff with a fork and serve.
Excerpted MEALS, MUSIC, AND MUSES: Recipes From My African American Kitchen by Alexander Smalls with Veronica Chambers. Copyright © 2020 by Alexander Smalls. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.