Pecan Rice Dressing for Sirensa

[Arborealus]

Ingredients:

6 chicken livers
1 pound ground beef
1 pound pork sausage
1/4 pound butter
1 cup diced onion
1 cup diced celery
1 cup diced green bell peppers
1/4 cup diced red bell peppers
2 tbsp minced garlic
1 pint select oysters in liquid
1 pound crawfish tails precooked
6 cups cooked white rice, hot
1/2 cup sliced green onions
1/2 cup chopped parsley
1/2 cup chopped pecans
salt and cracked black pepper to taste


Preparation:

n a small sauté pan, poach chicken livers in lightly salted water. Remove and set aside to cool. Once cool, chop and set aside. Retain poaching liquid.

In a large, heavy-bottomed sauté pan, melt butter over medium-high heat. Add ground beef and pork sausage and sauté until golden brown and grains of meat are totally separated, approximately 30 minutes. Add chopped chicken livers, onion, celery, bell peppers and garlic. Continue to sauté an additional 30 minutes or until vegetables are totally cooked. You may need to add the poaching liquid from the livers to keep the mixture moist during cooking. Add oysters, oyster liquid and crawfish tails continue to cook until oysters have almost cooked away. As the oysters cook, chop into the meat mixture with the edge of a cooking spoon. Season the mixture to taste using salt and pepper.

Add hot, cooked rice, stir well into the mixture and garnish using green onions, parsley and pecans. Adjust seasonings if necessary using salt and pepper. Serve as a rice casserole or use this recipe to stuff a turkey or duck.