| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Rice |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Giblets (wild fowl; chicken, or turkey); finely chopped |
| 1/2 |
lb |
Pork pan sausage |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1/2 |
c |
Celery; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
c |
Fresh parsley; chopped |
| 1/2 |
c |
Green onion tops; chopped |
| 2 |
c |
Raw rice |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Boil the giblets in salted water until very tender. Reserve this liquid
for cooking rice (adding more water if necessary). In heavy, deep skillet
start pork sausage on low heat, and as soon as fat begins to cook out, add
onion, bell pepper, celery, and garlic. Continue cooking on low heat,
stirring occasionally, until all vegetables are soft. Add cooked rice,
giblets, green onion tops, parsley, salt and pepper, and stir all together
thoroughly, but lightly. If possible, add some drippings from the fowl or
meat which you are serving. Do not let parsley and green onion tops become
scorched. Better when prepared a day ahead. Freezes. Serves 10-12. A
must for every Cajun's table! (Bobbie Hopkins)
Taken from: Pirate's Pantry--Library of Congress Number 76-25788
PAT PATE <PATPATE@TENET.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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