Sometimes things can never make you feel as happy as things from back home. Now, while I'm not quite Cajun, I am close enough in Texas. I used to make this dish (maybe not so traditionally) all the time for my roomates and friends who would come over. I have never made it with the chicken livers before but I thoroughly enjoyed it! It gives it a really lovely depth of flavor. I'm a sucker for offal so this was just up my alley. It's really simple to prepare, and you can use any leftover rice that you have. This recipe serves 2-4 depending on how hungry you are! Enjoy!
250g lean pork mince
200g chicken livers
3c. cooked rice
1 stick celery
1 green bell pepper
3 cloves garlic
1 tbsp. Cajun seasoning (If you don't have this add equal parts, cayenne, thyme, oregano, salt and pepper)
1 tbsp. oil
1c vegetable stock (maybe less, eye it)
If you haven't boiled your rice, boil your rice according to the instructions.
Dice finely, peppers, onion, celery and garlic.
Dice the chicken livers to a mince and set aside.
Heat the oil in a hot pan and add the pork mince to brown.
Next add in the onions, celery, pepper and garlic.
Fry down for a few minutes until the peppers and onions have softened.
Add the chicken livers and stir around until thoroughly cooked. About 5 minutes.
Add the hot rice and mix thoroughly, along with the Cajun spice, and about a quarter of the stock)
Simmer on the stove for a few minutes.
Mix around and add more stock to combine ingredients.
When everything is warmed through, taste for seasoning then add the parsley.