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Categories:
chicken livers chicken bouillon granules eggplant ground beef sausage butter stalks celery onion bell pepper Cajun seasoning mix long grain rice green onion
Viewed: 2 - Published at: 5 years agoIngredients
- 1 pound chicken livers
- 2 tablespoons chicken bouillon granules
- 2 large eggplant, diced
- 1 pound ground beef
- 1 pound breakfast sausage
- 3/4 stick butter
- 5 stalks celery with leaves, chopped
- 1 medium onion, chopped
- 1 bell pepper, chopped
- Cajun seasoning mix
- 2 to 4 cups uncooked long grain rice
- 1 cup green onion tops, chopped
Method
- Begin by putting the chicken livers into boiling water and cook until tender.
- Remove from the water and put in a food processor and process to a pate-like texture.
- Set aside.
- In a separate pot, add the bouillon granules to boiling water, and then add the eggplant.
- Reduce the heat to medium and cook until tender, about 10 minutes.
- Brown the meat in a lightly greased, heavy cast-iron pot.
- Pour off the excess grease.
- Remove the meat and melt the butter.
- Add the celery, onions and bell peppers and saute until tender.
- Add back the chicken livers, meat mixture and cooked eggplant.
- Add Cajun seasoning to taste.
- Slowly simmer for 1 1/2 hours.
- Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix.
- At the very end, add the chopped green onion tops.
- Simmer for a few minutes longer.
