The Bojangles fast food chain of restaurants sells this popular Cajun side dish all across the South. This recipe comes awfully close to the real thing, and is a full meal if mixed with chili beans! Don’t be scared of the chicken livers — you won’t taste them, but they provide the essential smoky topnote that accentuates the heat of the cajun spices.
1/2 cup oil
1/4 cup Better Batter Gluten Free Flour
1 cup minced onions
1 1/2 pounds finely chopped chicken livers (use a food processor)
1/3 c celery, minced
1/2 c finely minced parsley
1/2 cup diced green pepper
1 clove garlic, minced or crushed
2 tsp salt
1 tsp pepper
1/8 tsp cayenne pepper
4 1/2 c chicken stock
2 c long grained rice
Cook the rice in the stock.
In a large pot, heat the oil and simmer the flour in it till the flour thickens.
Add the onions and saute for several minutes.
Add the chicken livers and saute for several minutes.
Add the celery, parsley, and garlic and saute for a minute or two, then add the salt, pepper, and cayenne and cook for another 3 minutes.
Mix the cooked liver mixture into the cooked rice.
Put in a 350 degree oven and allow flavours to meld for 20 minutes, then serve warm.
Optional, add 2 cans of GF chile beans for a full meal.