Recipe courtesy of Amy Dupuy Martin and Suzette Dupuy
Save Recipe Print
Total:
2 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.

In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.

Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.

Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Dirty Rice with Smoked Sausage

Recipe courtesy of The Neelys

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Sushi Rice

Recipe courtesy of Alton Brown

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Sheet Pan Fried Rice

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Alton Brown

Perfect Microwave Rice

Recipe courtesy of Kathleen Daelemans

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Perfect Rice

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories