It's the only thing I'll make without being paid!
First you make a roux, it’s what they teach.
Stuffing or stew, in New Orleans they preach;
Flour and fat,
That’s where it’s at.
They lacked the
And made due instead.
That meant rice would replace the base,
Nary a part of the bird went to waste.
Now we use and ;
Add and spices like a thief.
Then you need some .
To make it all fine!
Chop up the the holy vegetable crew,
That’s celery, and to you.
Add plenty of spices to season it right,
It’s the one dish I’ll make, so it has to be tight.
You use liver of to complete the dish,
My dad wouldn’t notice, that was my wish.
He enjoyed it.
5 tablespoons oil (Season as you will)
2 onions chopped
3 celery ribs with leaves, chopped
1 large bell pepper, cored, seeded, chopped
2 garlic cloves, minced
1 lb chicken livers, chopped
8 ounces andouille or hot sausage, cut into 1/2 inch slices
1 tablespoon of seasonings (Look it up)
3 cups long grain rice
6 cups chicken stock
1 teaspoon salt
1 teaspoon black pepper
In large skillet heat 3 tablespoons of oil over medium heat. Add onions, celery, bell pepper and garlic, cover.
Cook until all vegetables are soft, about 5 to 7 minutes.
In a food processor, process chicken livers and sausage until smooth. Pour into skillet and cook. Stir occasionally until the meats are completely cooked, about 10 minutes. Stir in the seasonings.
In a large Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Add rice and cook, stirring almost constantly, until most of rice turns opaque, 2 to 3 minutes. Stir in the sausage mixture, stock, salt and pepper. Bring to boil over high heat.
Reduce heat to low and cover tightly. Cook until the rice is barely tender and has absorbed stock, about 15 to 20 minutes.
Remove from heat and let stand. Stir well.