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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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A New Orleans classic. From Southern Living. Ingredients:
1 (16 ounce) container chicken livers, drained |
1 (10 ounce) container fresh oysters, undrained |
8 ounces loaf day-old french bread, crumbled (half of a 1 lb. loaf) |
1/2 cup butter or 1/2 cup margarine |
2 bunches green onions, chopped |
2 large onions, chopped |
4 garlic cloves, minced |
5 stalks celery, chopped |
1 cup chopped fresh parsley |
1/2 lb ground beef, cooked and drained |
1/2 lb ground pork, cooked and drained |
1 teaspoon rubbed sage |
1 teaspoon ground thyme |
1/2 teaspoon pepper |
2 tablespoons creole seasoning |
Directions:
1. Chop chicken livers and cook in boiling water until tender; drain and set aside.
2. Drain the oysters and reserve the liquid; chop oysters coarsely.
3. Pour oyster liquid over bread; set aside.
4. In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
5. Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
6. Spoon mixture into a 13x9 inch baking dish.
7. Bake in a 350° oven for 30 minutes or until thoroughly heated.
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