Cajun & Creole : Eula Mae's Rice Dressing

• 1/4 cup peanut oil
  
• 1/4 cup all-purpose flour
  
• 2 pounds ground beef chuck
  
• 1 pound ground pork shoulder
  
• 1 pound chicken gizzards, cleaned and ground
  
• 1 tablespoon salt
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon freshly ground black pepper
  
• 2 cups chopped yellow onion
  
• 1 cup chopped green bell pepper
  
• 1 cup chopped celery
  
• 3 garlic cloves, minced
  
• 1/2 cup chopped fresh parsley leaves
  
• 1/2 cup chopped green onions (green and white parts)
  
• 1/2 pound chicken livers, cleaned and ground
  
• 2 cups raw long-grain white rice, cooked according to package instructions
  

Heat the oil for 2 minutes in a large, heavy saucepan over medium heat. Add the flour and, stirring constantly and slowly, make a roux the color of chocolate (see Eula Mae’s Roux). Add the ground beef, pork, and chicken gizzards and season with the salt, TABASCO^® Sauce, and black pepper. Reduce the heat to medium-low and cook, covered, stirring occasionally for 30 minutes.

Add the yellow onion, bell pepper, celery, and garlic; cover and cook, stirring occasionally, until the mixture thickens, about 1 hour.

Add the parsley, green onions, and ground livers. Cook, stirring occasionally, until all the pink in the liver disappears, about 10 minutes. Add the cooked rice and stir to blend well; heat through and serve warm.

Makes 8 to 10 servings.

Recipe from "Eula Mae's Cajun Kitchen Cookbook"