Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp Bacon Fat ((or cooking oil))
  • 1/2 lb Chicken Gizzards, (minced)
  • 1/2 lb Bulk Sausage* ((hot Italian is nice))
  • 1/2 lb Chicken Livers, (finely minced to a paste)
  • 1 sm Onion, (diced)
  • 1 Green Bell Pepper, (chopped)
  • 2 ribs Celery, (diced)
  • 5 cloves Garlic, (pressed or finely minced)
  • 1/2 tsp Pepper
  • 1/2 tsp Kosher Salt ((or to taste))
  • 1/4 tsp Cayenne Pepper, (optional)
  • 2 tsp Low Sodium Creole or Cajun Seasoning
  • 2 cups Rice ((jasmine, basmati, or white long grain))
  • 2 1/2 cups Low Sodium Chicken Broth
  • 1/3 cup Chopped Parsley

Instruction

  • Turn on the Sauté setting. When hot, add the bacon fat or oil.
  • Add the gizzards and cook, stirring occasionally, until well browned.
  • Add the sausage and cook a few minutes.
  • Add the chicken livers and cook, stirring occasionally, until mostly done.
  • Add the onion, celery, and green pepper and cook until softened.
  • Stir in the garlic and cook 1 minute.
  • Add the pepper, salt, cayenne, and Cajun/Creole seasoning. Stir.
  • Add the rice evenly over the top, but don't stir.
  • Pour in the broth. Don't stir.
  • If using dried parsley, add it in. If using fresh, leave it until the end.
  • Cancel the sauté setting and close the lid. Seal the vent.
  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. High Pressure. The pot will take several minutes to come to pressure.
  • When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
  • When the pin in the lid drops back down, open the lid and stir the rice. Taste and adjust salt, and/or the Cajun/Creole seasoning, if desired.
  • Serve immediately.