Cooking Instructions
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Step 1
To a large, heavy bottom pot or Dutch oven over high heat add the
Chicken Gizzards (1 lb)
,
Kosher Salt (1/2 Tbsp)
, and
Water (5 cups)
. Bring to a boil, then reduce to a simmer and cover for 30 minutes. Skim foam off the water as gizzards cook. Use a slotted spoon to remove the gizzards and reserve 3 cups of stock in a separate container.
Step 2
Cut the gizzards from the tough sinew, then chop the gizzards until they resemble ground meat. You can also chop them in a food processor. Set aside.
Step 3
Carefully dry the pot with a paper towel, add
Canola Oil (1 1/2 Tbsp)
, and heat to medium. Add in
80/20 Lean Ground Beef (1 lb)
and stir to break into smaller crumbles. Cook until the meat is no longer pink.
Step 4
Add
Yellow Onion (1)
,
Green Bell Pepper (1)
,
Celery (2 stalks)
, and cook for 3 minutes.
Step 5
Add
Garlic (3 cloves)
,
Worcestershire Sauce (1 Tbsp)
,
Dried Oregano (1/2 Tbsp)
,
Cajun Seasoning (1/2 Tbsp)
,
Cayenne Pepper (1 tsp)
, and cook for 1 minute. Add the chopped gizzards and reserved gizzard stock, and use a wooden spoon to scrape the bottom of the pot to release brown bits.
Step 6
Stir in the
Long Grain White Rice (1 1/4 cups)
and
Bay Leaves (2)
. Bring to a boil, then reduce heat to a simmer and cover for 12-15 minutes or until rice is cooked.
Step 7
Remove the bay leaves, discard and let the rice rest for 10 minutes. Fluff the rice with a fork, garnish with
Scallions (to taste)
, and serve.
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