| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Rice |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Chicken fat |
| 8 |
oz |
Chicken gizzards; ground |
| 4 |
oz |
Pork tenderloin; ground |
| 1 |
|
Bay leaf |
| 1 |
|
Yellow onion; minced |
| 2 |
|
Stalks celery; minced |
| 1/2 |
|
Green pepper; minced |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Tabasco sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 2 |
ts |
Paprika |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Oregano |
| 2 |
tb |
Butter |
| 2 |
c |
Pork stock |
| 8 |
oz |
Chicken livers; ground |
| 1 |
c |
Long-grain rice; uncooked |
INSTRUCTIONS
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 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 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.
NOTES : If you like authentic Cajun cooking, this recipe is the best.
Recipe by: Paul Prudhomme - Louisiana Kitchen
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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