Cajun Rice with Chicken Livers


  • 1/2 lb chicken livers
  • 2 tbs vegetable oil
  • kosher salt and black pepper to taste
  • 2 tsp Cajun seasoning
  • 1 large onion, chopped
  • 1 tbs chicken stock
  • 2 tsp ground sage
  • 1 tsp sugar
  • 1 tbs brandy
  • 2 cups cooked rice
  • Clean chicken livers, removing any veins and cut into quarters.
  • Place a large skillet over high heat and add 1 tbs of oil.
  • When hot add livers and saute for 1-2 minutes.
  • Season with salt, pepper and Cajun seasoning.
  • Drain on paper towels and set aside.
  • Wipe skillet clean and place over medium heat.
  • Add a little more oil, add onion and saute for about 1 minute.
  • Sprinkle with chicken stock, cover and steam for another 1 minute.
  • Increase heat to high, and stir in 1 tbs of oil and the chicken livers.
  • Sprinkle with sage and sugar, stir until heated through.
  • Add brandy, cover and steam until brandy has evaporated.
  • Add rice, stir until heated through.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.