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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an authentic Creole recipe for a great side dish that pairs well with meats. Ingredients:
6 cups rice, cooked |
1/2 lb chicken gizzards |
1/2 lb chicken livers |
1/2 cup butter |
1 tsp garlic, minced |
1 cup each, onions, celery, green bell peppers, diced |
1/2 cup butter |
1 cup chicken stock |
1/2 cup sliced green onions |
1/2 cup parsley, chopped |
salt and black pepper to taste |
Directions:
1. Poach livers and gizzards in lightly salted water for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside
2. Chop gizzards into small pieces, removing any tough membrane . Set aside
3. In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside
4. In same pan, saute onions, celery and bell peppers and garlic until barely wilted.
5. Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid.
6. Bring to boil and reduce until you have about 1/4 cup liquid. You need at least 1/4 cup but could have slightly more.
7. Fold in rice and stir in green onions and parsley. Season with salt and epper
8. Note: Some modern cooks add about a pound each of cooked ground beef and sausage to make this a main dish caserole.
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