Ingredients Jump to Instructions ↓

  1. 1 x - seasoning mix;--

  2. 1 t Mustard, dry

  3. 1 t Cumin ground

  4. 1/2 t Thyme leaves, dried

  5. 1/2 t Oregano leaves, dried

  6. 2 T Chicken fat or vegetable oil

  7. 1/2 lb Chicken gizzards, ground

  8. 1/4 lb Pork, ground

  9. 2 ea Bay leaves

  10. 1/2 c Onion, finely chopped

  11. 1/2 c Celery, finely chopped

  12. 2 t Cayenne, ground

  13. 1 1/2 t Salt

  14. 1 1/2 t Black pepper

  15. 1 1/4 t Paprika

  16. 1 x -- the rice;--

  17. 1/2 c Green pepper finely chopped

  18. 2 t Garlic, minced

  19. 2 T Butter unsalted

  20. 2 c Chicken stock

  21. 1/3 lb Chicken livers, ground

  22. 3/4 c Rice uncooked (converted)

Instructions Jump to Ingredients ↑

  1. Since you like cajun food, here is a recipe that is basic with a cajun meal.

  2. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.

  3. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well.

  4. Add the Butter and stir until melted.

  5. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot).

  6. Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.

  7. Then stir in the Chicken livers and cook about 2 minutes.

  8. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook five minutes.

  9. Remove from heat and leave covered until rice is tender, about 10 minutes.

  10. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.

  11. ) Remove bay leaves and serve immediately.


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