| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Rice, Cajun, Chicken, Pork, Sausage | 10 | Servings |
INGREDIENTS
| 6 | c | Chicken Soup Stock; or Canned Chicken Stock |
| 1 | lb | Chicken Gizzards smoked |
| 1 | lb | Chicken Livers smoked |
| 1 | ts | Salt |
| 1 | tb | Worcestershire Sauce |
| 1/2 | ts | Cayenne; or more to taste |
| 3 | tb | Olive Oil; or Bacon Drippings |
| 2 | md | Onions; peeled and chopped |
| 2 | Cloves Garlic; peeled and crushed | |
| 1 | lg | Green Bell Pepper; seeded and |
| 4 | Ribs Celery; coarsley chopped | |
| 1 | lb | Smoked Pork; Butt or picnic |
| 1 | lb | Smoked Sausage; hot or mild |
| 2 | c | Uncooked Long Grain Rice |
| Black Pepper; to taste | ||
| 4 | Green Onions; chopped | |
| 1/4 | c | Chopped Parsley |
INSTRUCTIONS
Prepare as follows: Heat the chicken stock in a 12-quart pot and add the salt, Worcestershire, and cayenne. Cover to keep warm.. In the meantime chop all of the vegetables. Heat a large frying pan an add the oil or bacon drippings and saute the yellow onion, garlic, green pepper, and the celery until tender. Remove from the pan. Add the pork, gizzards, liver, and sausage to the frying pan and saute until warmed through. Drain the meat in a colander and discard the fat. Add the gizzards and livers along with the meats to the vegetables. Place all in the stock pot and add 1/2 cup of the chicken stock. Cover and simmer for 20 minutes. Meanwhile, using 4 cups of the reserved chicken stock, cook the rice. Add the cooked rice to the completed vegetables and meat and gently stir in the green onions and parsley. Taste for salt and pepper to serve. Recipe by: Unknown Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Apr 03, 1998
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