- 6 cups Chicken stock or canned broth
- 1 pound chicken gizzards
- 1 pound chicken livers
- 1 tsp. salt
- 1 Tbsp. Worcestershire
- 1/2 tsp cayenne, or to taste
- 3 T olive oil or bacon drippings
- 2 medium yellow onions, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 1 Large green sweet bell pepper, seeded and chopped
- 4 ribs celery, coarsely chopped
- 1 pound lean ground pork
- 1 pound bulk Italian sausage, hot or mild
- 2 cups uncooked long-grain rice
- Fresh ground black pepper to taste
- 4 green onions, chopped
- 1/4 cup chopped parsely
- Heat the chicken stock in a 12-quart pot and add the gizzards and
livers, along with the salt, worcestershire, and cayenne. Cover and
lightly boil for 30 minutes.
- In the meantime, chop all of the vegetables. Heat a large frying pan
and add the oil and saute the yellow onion, garlic, green pepper, and
celery until tender. Remove from the pan.
- Add the ground pork and sausage to the frying pan and saute until
lightly browned. Drain the meat in a colander and discard the fat. Remove
the livers and gizzards from the chicken stock, reserving the stock.
Cool them for a moment and coarsely grind in your meat grinder. Add
the gizzards and livers, along with the browned meats, to the vegetables.
Place all in the stock pot and add 1/2 cup of the chicken stock. Cover
and simmer for 20 minutes.
- Meanwhile, using 4 cups of the reserved chicken stock, cook the rice.
Add the cooked rice to the completed vegetables and meat and gently
stir in the green onions and parsley. Taste for salt and pepper and
From "The Frugal Gourmet cooks American"
Jeff Smith says about this dish:
"Just calm down! The name comes not from the ingredients or even the
process, but from the appearance of the rice. The chicken livers and
gizzards give this wonderfully flavored old down-home dish a rather
I really do love this stuff and your kids will enjoy it as well as the
This dish is Creole."