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Categories:
chicken chicken gizzards chicken livers salt Worcestershire sauce cayenne extra-virgin olive oil yellow onions garlic green pepper lean grnd pork Italian sausage long grain rice green onions fresh parsley
Viewed: 49 - Published at: 6 years agoIngredients
- (A Creole dish)
- 6 c. chicken stock (homemade or possibly canned)
- 1 lb chicken gizzards
- 1 lb chicken livers
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1/2 tsp cayenne, or possibly to taste
- 3 tsp extra virgin olive oil or possibly bacon drippings
- 2 med yellow onions, minced
- 2 x cloves garlic, crushed
- 1 lrg green pepper, seeded and minced
- 1 lb lean grnd pork
- 1 lb bulk Italian sausage, warm or possibly mild
- 2 c. uncooked long-grain rice Freshly grnd black pepper to taste
- 4 x green onions, minced
- 1/4 c. minced fresh parsley
Method
- Heat chicken stock in a 12-quart.
- pot and add in gizzards and livers along with salt, Worcestershire sauce and cayenne.
- Cover and lightly boil for 30 min.
- In the meantime chop all the vegetables.
- Heat a large frying pan, add in oil or possibly bacon drippings and saute/fry onion, garlic, green pepper and celery.
- Remove from pan.
- Add in grnd pork and sausage to same pan and saute/fry till lightly browned.
- Drain meat in a colander and throw away fat.
- Remove livers and gizzards from the stock, reserving stock.
- Cold them for a moment and coarsely grind in meat grinder or possibly food processor.
- Add in gizzards and livers, along with browned meats, to the vegetables.
- Place all in a large pot and add in 1/2 c. reserved chicken stock.
- Cover and simmer 20 min.
- Meanwhile, using 4 c. of reserved stock, cook the rice.
- Add in cooked rice to completed vegetables and meat; gently stir in green onions and parsley.
- Taste for salt and pepper and serve.
- Serves 8-10.
- NOTE: The name comes from the appearance of the rice.
- The livers and gizzards give this old down-home dish a rather "dirty"
- look!
