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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. Ingredients:
1/2 pound bulk pork sausage |
1/2 pound chicken livers, chopped |
1 cup chopped onion |
1/2 cup chopped celery |
1/3 cup sliced green onions |
2 tablespoons minced fresh parsley |
3 tablespoons butter |
1 garlic clove, minced |
1 can (10-1/2 ounces) chicken broth |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
3 cups cooked rice |
Directions:
1. In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook 5-7 minutes more or until sausage and chicken livers are no longer pink; drain and set aside.
2. In the same skillet, saute the onion, celery, green onions and parsley in butter until the vegetables are tender. Add garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly. Yield: 10-12 servings.
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