Ingredients Jump to Instructions ↓

  1. 1 pound chicken gizzards

  2. 2 tablespoons vegetable oil

  3. 2 tablespoons flour

  4. 1 pound ground pork

  5. 1 cup chopped onions

  6. 1/2 cup chopped bell peppers

  7. 1/2 cup chopped celery

  8. 4 cups cooked medium-grain white rice

  9. 2 teaspoons salt

  10. 1/2 teaspoon cayenne

  11. 1/2 cup chopped green onions

  12. 1/4 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.

  2. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, make a dark brown roux, the color of chocolate.

  3. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1-cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps.

  4. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally.

  5. Serve immediately.

  6. Yield : 8 servings


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