Preparation:
Put the gizzards in a small saucepan, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour, adding extra water if necessary. Drain the gizzards and set aside until cool enough to chop.
In a large saucepan over medium heat, heat the oil. Sauté the onions, celery, green pepper and garlic until the vegetables are limp, about 5 minutes. Add the livers and pork and cook, stirring, until meat is browned. Add the chopped gizzards, along with chicken stock and spices and continue cooking until the liquids are slightly reduced. Taste and adjust seasonings.
If the rice was not cooked with salt, you will need to add more salt here. Add the rice, green onions and parsley, and cook just until heated through, about 2 minutes.
It serves 6 as a side dish.
Source: Marjie Lambert, "Cajun Cooking: Succulent Recipes from Louisiana." |
