Cajun Rice Dressing

As Louisiana cooking as one an get.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  lb chicken liver, trimmed of connective tissue
• 1  lb chicken gizzard, trimmed of connective tissue
• 1  tablespoon  vegetable oil
• 1  lb  ground lean pork
• 1  tablespoon butter
• 2  medium onions, chopped
• 3  stalks celery, chopped
• 1  bell pepper, seeded and chopped
• 3 -4  garlic cloves, minced
• 5  cups water, divided
• 3  teaspoons salt, divided
• 2  cups long-grain white rice
• 1  teaspoon ground black pepper
• 1⁄4 teaspoon cayenne pepper

• Garnish

Directions

1. In the work bowl of a food processor, add chicken livers and gizzards; pulse until ground; set aside.
2. Heat a large Dutch oven over medium heat; add vegetable oil. Add liver mixture and ground pork and cook until browned. Pour off excess oil; add butter.
3. Add 2 teaspoons salt and remaining 4 cups water, and bring to a boil over high heat. Add rice; stir and return to a boil. Lower heat and simmer, covered, for 15 minutes. Gently fold rice mixture from bottom to top, cover and cook until rice is tender and liquid is absorbed, 5 to 10 minutes more. Season with remaining 1 teaspoon salt, black pepper and cayenne.
4. Serve hot, garnished with green onion and parsley, if desired.