| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Cajun |
Kosher, Main dish, Pasta/rice |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked long-grain rice |
| 1/2 |
lb |
Mushrooms,cooked,chopped,OR |
| 1 |
cn |
Chopped mushrooms (4 oz.) |
|
|
Liquid from mushrooms. |
| 1/2 |
c |
Chopped bell pepper |
| 1/2 |
lb |
Kosher smoked sausage |
|
|
Freshly chopped parsley |
| 2 |
|
Onions, chopped |
| 1 1/2 |
|
Sticks margarine, pareve |
| 1 |
c |
Celery, chopped |
| 3 |
|
Chicken livers |
| 3 |
|
Chicken gizzards |
| 2 |
c |
Clear chicken broth |
| 1 |
c |
Water |
|
|
Pepper to taste. |
INSTRUCTIONS
Boil gizzards until tender (abt. 30-35 min.); broil livers until brown; and
saute sausage until slightly brown. Drain meats and dice. Saute onions in
heavy iron skillet until light brown. Add bell pepper, celery, and
mushrooms and cook until onions are transparent. Add remaining ingredients
except sausage. Cover and cook on low heat 40 minutes, stirring often. Add
sausage and place in 2-qt. chafing dish. Garnish with parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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