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Categories:
pork sausage chicken livers onion green bell pepper celery stalks garlic prawns white rice parsley salt sauce
Viewed: 28 - Published at: 9 years agoIngredients
- 1/4 pound bulk pork sausage
- 1 pound chicken livers, rinsed, trimmed, and finely chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 pound peeled freshwater prawns
- 4 cups cooked white rice, hot
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- Hot sauce, for serving
Method
- In a large, heavy skillet set over medium-high heat, cook the sausage and chicken livers until browned, breaking up any large chunks as you go, 5 minutes.
- Add the onion, bell pepper, and celery and cook, stirring, until soft, 5 minutes.
- Add the garlic and prawns and cook for 3 minutes or until the prawns begin to curl slightly and become opaque.
- Gently fold in the rice and parsley.
- Season with salt and pepper.
- Serve immediately with hot sauce on the side.
