Ingredients

• 3 tablespoons vegetable oil
• 1 pound chicken livers, chopped fine
• 1/2 pound pork sausage, removed from casings and crumbled
• 1 cup finely chopped yellow onion
• 3/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 2 teaspoons minced garlic
• 1 tablespoon Essence, recipe follows
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups chicken stock
• 2 bay leaves
• 5 cups cooked rice, chilled
• 1/4 cup minced fresh parsley leaves

Directions

*Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yields: about 2/3 cup

Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.