Friday, February 24, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

With Fat Tuesday right behind us, our taste buds are still in N'awlins. This dish is great just about anytime of the year. Rich, savory, and full of flavor. Even if you think you don't like chicken livers, you'll be quite surprised at how delicious this dish is once all the ingredients meld. Give it a try!


Courtesy of Chef Jackie Olden © 2012


1 (14-ounce) can beef broth
3/4 cup regular rice
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound chicken livers
1 (3-ounce) can sliced mushrooms

In saucepan combine beef broth and rice; bring to boiling. Cover and cook according to rice package directions. Meanwhile, in another saucepan, melt butter; stir in flour, cook and stir till golden brown. Stir in onion, celery, green pepper, garlic powder, salt and cayenne. Cook till onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover; cook over low heat till livers are tender, 6 to 8 minutes, stirring often. Fold liver mixture into hot cooked rice.

Makes 6 servings

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