|2||tablespoons vegetable oil|
|4||ounces (about ½ cup) chickenlivers|
|6||ounces andouille or linguicasausage, chopped|
|1||onion, coarsely chopped|
|1||green bell pepper, cored and chopped|
|2||stalks celery, sliced|
|2||cloves garlic, chopped|
|½||spice mix (see recipe)|
|1½||cups long-grain white rice|
|2||cups pork cooking juices, fatremoved|
|2||cups chicken stock|
|4||cooked country pork ribs, cut into chunks|
|3||tablespoons chopped freshparsley|
1. In a large flameproof casserole over medium heat, heat ½ tablespoon of oil. Add the chicken livers and cook 5 minutes, turning once, or until browned outside and pink inside. Transfer to a cutting board and chop coarsely. Wipe out the pan.
2. Add the remaining 1½ tablespoons of oil to the pan. Cook the sausage, stirring occasionally, for 5 minutes or until browned. Add the onion, bell pepper, and celery. Cook, stirring, for 8 minutes. Stir in the garlic and spice mix. Cook, stirring often, for 5 minutes.
3. Add the rice and stir well to coat it all over. Pour in the cooking juices and stock and bring to a boil. Lower the heat, cover the pan, and simmer for 15 minutes or until the rice is just about cooked through. (Add a little water if the rice seems dry.)
4. Stir in the liver and pork. Cover the pot and let the rice sit for 10 minutes.
5. Ladle the rice into bowls and sprinkle with parsley. Lisa Zwirn