Recipe courtesy of Cajun Cuisine cookbook, Authentic Cajun Recipes from Louisiana Bayou Country
Serves 6 to 8
Click image to enlarge
Make a light brown roux with the oil and flour.
Saute beef, pork and liver in another pot until light brown; add bell pepper, onion and celery and continue cooking until onions are traanslucent.
Add the roux and 1½ cups water to meat mixture and simmer 30 to 45 minutes. Add salt, black pepper cayenne pepper, green nonion tops and parsley and mix well.
When ready to serve, add cooked rice and mix.
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