Ingredients Jump to Instructions ↓

  1. 3 Deboned whole chicken

  2. 4 tablespoons 60ml Olive oil Emeril's Essence - seeNote

  3. 1 lb 454g / 16oz Chicken gizzards

  4. 3 cups 711ml Water

  5. 2 tablespoons 30ml Flour

  6. 1 lb 454g / 16oz Ground pork

  7. 1 cup 62g / 2 1/5oz Chopped onions

  8. 1/2 cup 73g / 2.6oz Chopped bell peppers

  9. 1/2 cup 55g / 1.9oz Chopped celery

  10. 4 cups 640g / 22oz Cooked white rice

  11. 1/2 cup 31g / 1.1oz Chopped green onions

  12. 1/4 cup 36g / 1 1/3oz Chopped parsley Salt - to taste

  13. 1 Cayenne pepper Alligator Sauce Piquant - seeNote Garnish Long chives

  14. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Alligator Stewed In Sauce Piquant" recipes which are included in this collection. Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence. In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid. In a food processor, finely chop the gizzards. In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly. Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1-cup measuring cup. Make up the difference with water. Add the liquid to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool. Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear. Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 6 servings.


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