Ingredients

The following ingredients have 20 Servings
  • FOR THE DARK ROUX
  • 1/2 cup(s) crisco oil
  • 1/2 cup(s) flour
  • FOR THE RICE
  • 1 pound(s) ground pork
  • 1 pound(s) chicken livers cleaned and chopped
  • 1 large onion diced
  • 1 cup(s) celery
  • 6 clove(s) garlic minced
  • 1/2 cup(s) dark roux
  • 1 tablespoon(s) cajun seasoning
  • 1 teaspoon(s) salt
  • 6 cup(s) beef stock
  • 2 - bay leaves
  • 2 tablespoon(s) worcestershire sauce
  • 1 tablespoon(s) fresh thyme
  • 1 teaspoon(s) black pepper
  • 1/2 cup(s) green onions chopped
  • 1/4 cup(s) parsley chopped
  • 14 cup(s) cooked rice

Instruction

  • For the dark roux. In a heavy pot melt the oil and get it hot. Slowly whisk in the flour and continue to whisk and cook over medium heat until dark brown dark brown about 20 to 30 minutes. Let cool and set aside.
  • Heat a large pot over medium heat and add the pork, chicken livers, onions, celery and garlic. Cook and saute until meat is no longer pink. Add the dark roux and cook for 5 minutes.
  • Add the Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, and pepper. Bring mixture to a boil, lower heat and simmer 30 minutes. Remove the bay leaves and discard. Stir in the rice and cook 5 minutes. Stir in the green onion and parsley and cook 1 minute.