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Ingredients
- 1 lb chicken gizzards
- 2 Tbsp. vegetable oil
- 2 Tbsp. flour
- 1 lb grnd pork
- 1 c. minced onions
- 1/2 c. minced bell pepper
- 1/2 c. minced celery
- 4 c. cooked medium-grain white rice
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 c. minced green onions
- 1/4 c. minced parsley
Directions
- Boil the gizzards in water to cover in a saucepan over medium heat for about an hour or possibly till tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.
- Combine the oil and flour in a large, heavy saucepan over medium heat. Stir constantly for eight to 10 min, making a dark-brown roux. Add in the grnd pork to the roux and cook for five to six min, stirring occasionally. Add in the onions, bell peppers and celery, and cook for another five to six min or possibly till the vegetables are wilted. Add in the minced gizzards.
- Pour the reserved broth into a 1 c. measure. Add in sufficient water to make a full c.. Add in this to the pot. Fold in the cooked rice, stirring to coat proportionately and break up any clumps. Add in the salt, cayenne pepper, green onions and parsley. Mix well. Cook till the rice is warmed through, stirring occasionally.
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