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Ingredient
Louisiana Rice
Introduce
Ingredient
Food ration :
4-6Cooking time :
50 mins
4 tablespoons
vegetable oil
225 g
minced pork
1 teaspoon
cayenne pepper
1 teaspoon
paprika
1 teaspoon
black pepper
1/2 teaspoon
salt
1 teaspoon
dried thyme
475 mL
chicken stock
225 g
chicken livers minced
1
bay leaf
3 tablespoon
chopped fresh parsley
Cooking instructions
* Step 1
Heat the oil in a frying pan until really hot, then add the aubergine and stir fry for about 5 minutes.
* Step 2
Add the pepper, celery, onion, garlic and all the spices and herbs. Cover and cook on high heat for 5 to 6 minutes, stirring frequently and making sure you scrape up anything sticking to the bottom and distribute those crispy brown bits
* Step 3
Pour on the chicken stock and stir to clean the bottom of the pan.
* Step 4
Cover and cook for 6 minutes over a medium heat.
* Step 5
Stir in the chicken liver, cook for 2 minutes then stir in the rice and add the bay leaf.
* Step 6
Reduce the heat, cover and simmer for 7 to 8 minutes.
* Step 7
Turn off the heat and leave to stand for a further 10 to 15 minutes until the rice is tender.
* Step 8
Remove the bay leaf and stir in the chopped parsley.
* Step 9
Serve the rice hot garnish with the celery leaves
Note: if there is a photo you can click to enlarge it
Tag
vegetable oil
small aubergine diced
Minced pork
green pepper seeded and chopped
Celery sticks, chopped
Garlic Clove (crushed)
onion, chopped
Cayenne Pepper
Paprika
Black pepper
Salt
dried thyme
a teaspoon dried oregano
chicken stock
chicken livers minced
long grain (Basmatti) rice
bay leaf
chopped fresh parsley
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