INGREDIENTS

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a small heavy saucepan heat 2 tablespoons of the oil over medium heat
and whisk in flour. Cook, whisking constantly, until roux thickens and
darkens to a mahogany color; do not let burn. When well-colored, remove
from heat. In a large heavy skillet heat remaining 2 tablespoons oil over
medium-high heat and brown ground pork, stirring and breaking up pieces.
Add chicken livers, onions, bell pepper and celery and cook, stirring
occasionally, until vegetables are tender. Meanwhile, in a large pot bring
gizzards and enough cold water to cover (about 3 cups), to a boil over high
heat. Boil until tender, about 30 minutes; drain, reserving stock and
gizzards separately. Grind gizzards in food processor and add to pork and
vegetable mixture, with roux, reserved stock and Bayou Blast; season to
taste with salt and pepper. Bring mixture to a boil, cover and reduce heat
to simmering. Cook about 30 minutes, until flavors are well-blended. Before
serving, add parsley, green onions and rice, mixing gently but thoroughly
to combine. Adjust seasoning to taste with salt and pepper and serve
immediately. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka
Joe Comiskey- jpmd44a@prodigy.com 03-12-1997
Recipe by: Emeril Lagasse
Posted to brand-name-recipes by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 16, 1998

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