Ingredients Jump to Instructions ↓

  1. 6 cups Chicken Soup Stock; or Canned Chicken Stock

  2. 1 pounds Chicken Gizzards smoked

  3. 1 pounds Chicken Livers smoked

  4. 1 teaspoon Salt

  5. 1 tablespoon Worcestershire Sauce

  6. teaspoon Cayenne; or more to taste

  7. 3 tablespoons Olive Oil; or Bacon Drippings

  8. 2 mediums Onions; peeled and chopped

  9. 2 Cloves Garlic; peeled and crushed

  10. 1 large Green Bell Pepper; seeded and 4 Ribs Celery; coarsley chopped

  11. 1 pounds Smoked Pork; Butt or picnic

  12. 1 pounds Smoked Sausage; hot or mild

  13. 2 cups Uncooked Long Grain Rice

  14. Black Pepper; to taste

  15. 4 Green Onions; chopped

  16. cup Chopped Parsley

Instructions Jump to Ingredients ↑

  1. 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 ½ 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.

  2. Recipe by: Unknown Posted to bbq-digest by Lloyd on Apr 03, 1998


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