| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Rice, Cajun | 2 | Servings |
INGREDIENTS
| 2 | tb | Chicken fat |
| 1/2 | lb | Chicken gizzards |
| 1/4 | lb | Ground pork |
| 1 | Bay leaves | |
| 1 | Yellow onions | |
| 1 1/2 | Celery stalks | |
| 1/2 | Bell peppers, green | |
| 1 | Garlic cloves | |
| 1 | ts | Tabasco sauce |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 2 | ts | Paprika |
| 1 | ts | Dry mustard |
| 1 | ts | Cumin |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 2 | tb | Butter |
| 2 | c | Pork stock |
| 1/2 | lb | Chicken livers |
| 1 | c | Rice |
INSTRUCTIONS
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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