This recipe originated in Southern Louisiana and puts the often overlooked ingredient chicken livers to good use.
Makes 6 servings
- 2 tablespoons vegetable oil
- ½ pound lean ground beef
- ½ pound ground pork
- ½ pound chicken livers, puréed
- ½ cup beef stock, divided
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced celery
- 2 tablespoons minced garlic
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons hot sauce
- 6 cups hot cooked long-grain rice
- 2 pounds vine-ripened tomatoes, seeded and diced (about 2 cups)
- Garnish: chopped fresh parsley
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add beef, pork, and puréed chicken livers; cook until browned, 10 to 12 minutes.
- Add ¼ cup beef stock, scraping browned bits from bottom of pan, and cook until liquid evaporates, about 30 seconds. Add remaining ¼ cup broth, and repeat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.
- Add salt, black pepper, hot sauce, cooked rice, and tomatoes. Stir until well combined. Garnish with parsley, if desired.
KITCHEN TIP: Some of the liver in this classic Cajun recipe can be substituted with ground beef, pork, or chicken for a milder flavor.