Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:30
Categories : Cajun/Creole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Chicken Stock
1/2 Onion -- sliced
1/2 Cup Celery -- chopped
1 Clove Garlic -- minced
1/2 Pound Chicken Livers
Giblets Reserved From Roasting Chicken
1 Tablespoon Butter
1/2 Tablespoon Oil
1/2 Onion -- chopped
1/2 Large Bell Peppers -- chopped
1 Celery Stalk -- chopped
1 Cup Long-Grain Brown Rice
Salt
Black Pepper
Cayenne Pepper
1/4 Cup Fresh Parsley -- chopped
Bring stock to a boil with onion, celery and garlic. Add giblets
and livers, lower heat, and simmer until livers are just done, but still
pink inside. Drain, reserving stock. Coarsely chop livers and edible
giblets and reserve.
Melt butter with oil. Saute onion, celery, and bell pepper for five
minutes. Add rice and saute two minutes more, stirring constantly. Add
2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and
simmer until rice is almost done, 30-40 minutes. Season with salt, black
pepper, and cayenne to taste. Add reserved livers and giblets and
continue cooking until rice is done. Garnish with chopped parsley.
