- 2 tablespoons canola oil
- 4 ounces ground pork
- 1/2 cup chicken livers (about 4 ounces), chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1 1/2 cups chicken broth, divided
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- 1 tablespoon dried oregano
- 3 cups cooked white rice
- 1/2 bunch green onions (white and green parts), chopped
- 2 tablespoons chopped fresh parsley
Recipe adapted with permission from Donald Link’s
- Heat oil in a large skillet over high heat. Add pork and chicken livers and cook, stirring, until browned. Add salt, black pepper and chili powder. Cook, stirring occasionally. The meat will stick to the pan and get a bit crusty.
- Add 1/2 cup chicken broth and cook until it has evaporated, allowing meat mixture to get brown and crusty and stick to the pan once again. Add onion, celery, garlic, jalapeño and oregano and cook, stirring, until vegetables are browned and crusty and beginning to stick to the pan. Add rice, remaining broth, green onions and parsley. Stir until the liquid is absorbed and rice is heated through.
Real Cajun Cookbook (Clarkson Potter, 2009).
If you’re serving this for Mardi Gras, let the good times roll with a glass of Rosé sparkling wine—it will provide a bright contrast to the rich and robust chicken livers in this dish. If you like your sparklers sweet, try Barefoot Bubbly Rosé ($11);
for something dry, reach for Chandon Blanc de Noirs ($20).— Wini Moranville, Relish wine columnist
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