Louisiana Rice

Name: Louisiana Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons vegetable oil; 1 small aubergine, diced; 225 g ground pork; 1 green pepper, seeded and chopped; 2 stalks celery, chopped; 1 onion, chopped; 1 garlic clove, crushed; 1 teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon black pepper; 1/2 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 cups chicken stock; 225 g chicken livers, minced; 1 cup long grain rice; 1 bay leaf; 3 tablespoons chopped fresh parsley; celery leaves (to garnish)

Submitted by Pinaygourmet 345142

"Aubergine and pork combine with herbs and spices to make a highly flavoursome dish."

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Ready In:: 1hr 30mins
Ingredients:: 19
Serves:: 4

ingredients

4 tablespoons vegetable oil
1 small aubergine, diced
225 g ground pork
1 green pepper, seeded and chopped
2 stalks celery, chopped
1 onion, chopped
1 garlic clove, crushed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon black pepper
¹⁄₂ teaspoon salt
1 teaspoon dried thyme
¹⁄₂ teaspoon dried oregano
2 cups chicken stock
225 g chicken livers, minced
1 cup long grain rice
1 bay leaf
3 tablespoons chopped fresh parsley
celery leaves (to garnish)

directions

Heat the oil a frying pan until piping hot, then add the aubergine and stir-fry for about 5 minutes.
Add the pork and cook for 6-8 minutes until browned, using a wooden spoon to break up any lumps.
Add the green pepper, celery, onion, garlic, and all the spices and herbs. Cover and cook over a high heat for 5-6 minutes, stirring frequently from the base of the pan to scrape up and distribute the crispy brown bits.
Pour in the chicken stock and stir to remove any sediment from the base of the pan. Cover and cook for 6 minutes over a moderate heat. Stir in the chicken livers, cook for 2 minutes, then stir in the rice and add the bay leaf.
Reduce the heat, cover and simmer for 6-7 minutes. Turn off the heat and leave to stand for a further 10-15 minutes until the rice is tender. Remove the bay leaf and stir in the chopped parsley. Serve the rice hot, garnished with the celery leaves.

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RECIPE SUBMITTED BY

Pinaygourmet 345142

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.

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