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Bay leaves
Yellow onions
-1/2 Celery stalks
/2 Bell peppers, green
Garlic cloves
Teaspoon Tabasco sauce
Teaspoon Salt
Teaspoon Black pepper
Teaspoon Paprika
Teaspoon Dry mustard
Teaspoon Cumin
/2 Teaspoon Thyme
/2 Teaspoon Oregano
Tablespoon Butter
Cup Pork stock
/2 Pound Chicken livers
Cup Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt,
pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water and stir until any mixture sticking to
the pan bottom comes loose; cook about 8 minutes over high heat, stirring
once. Then stir in the chicken livers and cook about 2 minutes. Add the rice
and stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately.
Dry Roux
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The traditional roux is an important element of many Cajun and Creole
dishes. It is a mixture of half flour and half fat [oil or butter] cooked to
progressive degrees of color from blond to brown depending on the richness
and the "smokiness" of the flavor you are trying to achieve, the brown being
the richest. This typical ingredient is a problem to low-fat, low-calorie,
low-cholesterol cookery because of its high oil content, but making a "roux"
without the oil is simple.
For use in Cajun dishes, gravies and as an all around flavorful thickening
agent.
Make several cups at a time and store in tightly closed jar in refrigerator.
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