| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Rice |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken gizzards; or more |
| 2 |
|
Chicken livers; or more |
| 2 |
tb |
Butter |
| 1/2 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped |
| 1 |
|
Red bell pepper; chopped |
| 2 |
|
Stalks celery; chopped |
| 2 |
|
Cloves garlic; pressed |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Thyme leaves; dry |
| 2 |
c |
Water |
| 1 |
c |
Long grain rice |
| 4 |
|
Green onions; chopped |
| 1/4 |
c |
Parsley; chopped |
|
|
Red bell pepper |
INSTRUCTIONS
Place the chicken gizzards in a small saucepan and add water. Bring to a
boil, lower heat and simmer until tender (about 30 minutes). Heat the
butter in a Dutch oven or heavy pot. Add the chicken livers and saute until
cooked. Remove and reserve. Add the ground beef, onion, pepper, celery and
garlic to the pot. Saute until the meat is no longer pink and the
vegetables are tender. Chop the gizzards and livers until very fine (you
may use a food processor with the steel blade). Add to the pot along with
the cayenne, salt, thyme, water and rice. Stir to mix. Bring to a boil.
Lower heat. Simmer until the rice is cooked (about 30 minutes). Add the
chopped onions and parsley and let stand, covered, 10 minutes. Garnish with
vertically sliced red bell pepper strips. Serve.
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“He who angers you, controls you!”