Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 1 pound chicken livers, chopped fine

  3. 1/2 pound pork sausage, removed from casings and crumbled

  4. 1 cup finely chopped yellow onion

  5. 3/4 cup finely chopped green bell pepper

  6. 1/4 cup finely chopped celery

  7. 2 teaspoons minced garlic

  8. 1 tablespoon Emerilís Original Essence

  9. 1 teaspoon salt

  10. 1 teaspoon ground black pepper

  11. 2 cups chicken stock

  12. 2 bay leaves

  13. 5 cups cooked rice, chilled

  14. 1/4 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large, heavy sauté pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onions, bell peppers, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve. Yield : 8 servings


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