INGREDIENTS:
- 2 dozen select oysters
- 1 pint chicken livers
- 1 cup giblets from fowl
- 1/4 cup vegetable oil
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell pepper
- 1/4 cup diced garlic
- 1 cup chicken broth
- 1 bay leaf
- 1 tsp thyme
- 1 tsp basil
- 1/2 tsp salt
- black pepper
- hot sauce
- 1 cup vegetable oil
- 1 cup corn meal
- 4 cups cooked rice
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
METHOD:
If you would prefer to substitute 1 cup of ground pork in place
of the giblets, feel free to do so. Poach chicken livers in lightly
salted water until firm. Strain, cool and chop the livers. Set aside.
In a 10-inch cast iron skillet, heat 1/4 cup vegetable oil over
medium-high heat. Add chopped chicken livers and giblets. Sauté
3-5 minutes or until giblets are browned. Add onions, celery, bell
pepper and garlic. Continue to sauté, stirring occasionally,
until vegetables are wilted, approximately 10-15 minutes. Add 1/2
cup of chicken broth to the skillet, along with bay leaf. Should
mixture become too dry during the sautéing process, continue
to add a small amount of broth. Blend mixture well, remove pan from
heat and set aside. When ready to complete the dressing, return
the giblet mixture to the heat and bring to a low simmer. Add thyme,
basil, salt, pepper and hot sauce. Pour in a small amount of chicken
broth to retain moisture. While mixture is simmering, heat 1 cup
of vegetable oil in another 10-inch cast iron skillet over medium-high
heat. Dredge the oysters in seasoned corn meal and fry, a few at
a time, until golden brown and cooked. Drain on paper towels and
keep warm. To the giblet mixture add rice, beaten egg, green onions
and parsley, stirring quickly to coat the rice with all seasonings.
Stir in fried oysters and adjust seasonings if necessary. Serve
as a side dish to any roasted fowl or as a stuffing for turkeys
or ducks. |
