- 1/2 lb. chicken gizzards
- 1/2 lb. chicken livers
- 4 Tbs. (1/2 stick) unsalted butter
- 2 large yellow onions, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 4 garlic cloves, minced
- 1/8 tsp. cayenne pepper, plus more, to taste
- Sea salt and freshly ground black pepper, to taste
- 2 cups chicken stock
- 1 cup long-grain white rice
- 6 green onions, white and light green portions, thinly sliced
- 1/3 cup minced fresh flat-leaf parsley
In a large, heavy fry pan (preferably cast iron) over medium heat, melt the butter. Add the ground gizzards and livers, yellow onions, celery, bell pepper, garlic and cayenne. Season with salt and black pepper. Sauté, stirring, for 1 to 2 minutes. Reduce the heat to medium-low and continue cooking, stirring frequently, until the vegetables are browned and very tender, the whole mixture is cooked through, and the flavors have melded, about 45 minutes.
Meanwhile, in a 1 1/2-quart saucepan over high heat, bring the stock to a boil. Stir in the rice and return to a boil. Reduce the heat to low, cover and cook for 20 minutes. After 20 minutes, uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes more. Remove from the heat and set the rice aside to rest, still covered, for about 10 minutes.
Add the green onions and parsley to the meat mixture and cook, stirring frequently, until the green onions are softened, about 5 minutes. Add the rice and cook, stirring frequently, until heated through and well blended, 3 to 5 minutes.
Taste and adjust the seasonings. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.
Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).