Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Cooking oil |
| 2 mediums | Onions; chopped |
| 4 \N | Cloves garlic; minced |
| 2 \N | Ribs celery; chopped fine |
| 3 \N | Green onions; chopped fine |
| 3 tablespoons | Parsley; minced |
| ½ pounds | Lean ground meat |
| ¼ pounds | Chicken livers; chopped or ground |
| 2 tablespoons | Dry sherry wine |
| 1 tablespoon | Worcestershire sauce |
| 1 \N | Beef bouillon cube dissolved |
| ½ cup | Hot water -or- |
| ½ cup | Beef bouillon soup |
| 3 cups | Cooked rice |
| \N \N | Salt & pepper to taste |
IN
To heated oil, add onions, celery and green onions. Saut‚ until soft, at least 10 minutes. Add livers, ground beef, parsley and garlic; brown meat thoroughly. Add sherry wine and other liquids. Cover and simmer over low heat for 30 minutes. Remove from heat, add rice and mix well. Good with beef or fowl. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .