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Add a photoThis is a great recipe for potlucks or holidays. I have substituted andouille sausage for gizzards.
Ingredientes
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1/2 cup finely chopped bell pepper
- 1 bunch scallions, chopped
- 3 ribs celery, chopped
- 2 cloves garlic, chopped
- 1/4 cup chopped parsley
- 1/2 tsp. thyme
- 3-4 chicken livers
- 1/2 lb. ground andouille sausage
- 1/2 stick butter
- 2 tbs. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
Direcciones
- Cook the livers in the oil, mash.
- Add veggies and saute 3 minutes over a medium heat.
- Add sausage and cook 4-5 minutes, crumbling the sausage.
- In a pot, combine chicken broth with the butter, bring to a boil.
- Add all the rest of the ingredients, bring to a boil, turn down to simmer, cover tightly.
- Cook 20 minutes.
- Remove from heat, wait 5 minutes.
- Remove bay leaf, fluff and serve.
- Will freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 164 | 51% |
| Total Fat 18.44g | 23% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 549mg | 23% |
| Potassium 285mg | 8% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.91g | 1% |
| Protein 7.99g | 13% |
