Giblets used in this recipe typically include the heart, gizzard, and liver.
Combine the bacon fat and flour over medium heat and stir until the mixture makes a dark roux. Add the onion, green pepper, and celery and cook 15 minutes.
Add the meat and chopped giblets and cook over medium-high heat until meat is slightly browned. Add enough water in which a bouillon cube has been dissolved to make the mixture into a thick gravy. Add garlic and a few dashes of Worcestershire and season to taste with the salt, black pepper and red pepper.
Cook slowly for 30 minutes and add water as needed; do not let the mixture get too thick.
Mix this well with the cooked rice, green onions and parsley. Cover and allow to heat on very low heat for about 15 minutes.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…