This Cajun treat takes its name from the brown appearance of the rice after it is fried and mixed with chicken giblets. It has a rich, flavorful taste and goes well with chicken, duck, turkey or game.
Serves 6 to 8.
1 quart water
1 pound chicken livers or livers and gixxards
3 teaspoons Creole seasoning
1 teaspoon salt
1/2 cup butter
2 cups white rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
In a Dutch oven over medium heat, place chicken livers in water and boil until done, about 30 minutes, skimmming off any fat. Reserve cooking liquid; cool and dice livers and set aside.
In a 10-inch cast iron skillet, melt butter and sautee rice until brown. Add onions, garlic, celery, bell pepper and parsley; cook until tender.
Heat chicken livers in original water and add rice. Water should cover rice to a depth of one inch; add more water if necessary.
Bring to a boil and cook until the water has almost evaporated. Stir, cover and cook over low heat for about 25 minutes. Remove from heat and letstand for about 10 minutes. Stir and serve.
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