Post by April B. on Sept 13, 2003 18:52:50 GMT -6
CAJUN RICE DRESSING
1 lb. gizzards, cleaned
1/4 pound chicken livers
1/4 cup bacon drippings
2 large onions, chopped fine
1 bell pepper, chopped fine
3 cloves garlic, minced
2 ribs celery, chopped fine
3 cups poultry stock
1 tsp. salt
1/4 tsp. cayenne pepper (or to taste)
Freshly ground black pepper to taste
4 cups hot cooked rice (cooked in salted water)
1/4 cup chopped parsley
1/3 cup finely sliced green onion tops
Using a hand grinder, grind the gizzards and livers.
Heat the drippings in a saute pan and saute the gizzards and livers, stirring often until well
browned.
Add more drippings if necessary to prevent sticking.
Add onion, bell pepper, garlic and celery and continue to saute until vegetables are wilted.
Add stock, salt, black pepper, cayenne pepper and scrape bottom of the pan to release all browned bits of meat glaze.
Cook over medium heat until thickened, 1-2 hours.
Immediately before serving, fold in hot rice, chopped parsley and sliced green onions.
1 lb. gizzards, cleaned
1/4 pound chicken livers
1/4 cup bacon drippings
2 large onions, chopped fine
1 bell pepper, chopped fine
3 cloves garlic, minced
2 ribs celery, chopped fine
3 cups poultry stock
1 tsp. salt
1/4 tsp. cayenne pepper (or to taste)
Freshly ground black pepper to taste
4 cups hot cooked rice (cooked in salted water)
1/4 cup chopped parsley
1/3 cup finely sliced green onion tops
Using a hand grinder, grind the gizzards and livers.
Heat the drippings in a saute pan and saute the gizzards and livers, stirring often until well
browned.
Add more drippings if necessary to prevent sticking.
Add onion, bell pepper, garlic and celery and continue to saute until vegetables are wilted.
Add stock, salt, black pepper, cayenne pepper and scrape bottom of the pan to release all browned bits of meat glaze.
Cook over medium heat until thickened, 1-2 hours.
Immediately before serving, fold in hot rice, chopped parsley and sliced green onions.
