Ingredients
Meat Base
- 1 lb ground beef
- 1/2 lb chicken livers, finely chopped (optional)
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, finely chopped
- 4 garlic cloves, minced
Seasoning
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
Additional Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 eggs, beaten
- 1/2 cup chopped green onions
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Meat Base
- In a large skillet, brown ground beef and chicken livers over medium-high heat
- Add onion, bell pepper, and celery; cook until vegetables are soft
- Stir in garlic and cook for an additional minute
- Season and Combine
- Add Cajun seasoning, thyme, oregano, cayenne, salt, and black pepper
- Mix thoroughly to distribute spices evenly
- Rice Preparation
- Cook rice in chicken broth according to package instructions
- Let rice cool slightly
- Assemble Casserole
- Preheat oven to 350°F (175°C)
- Combine cooked rice with meat mixture
- Fold in beaten eggs
- Transfer to a greased 9x13-inch baking dish
- Bake
- Cover with foil and bake for 25 minutes
- Remove foil and bake for an additional 10 minutes until top is golden
- Finish and Serve
- Garnish with green onions and parsley
- Let rest for 10 minutes before serving
Notes
- For a spicier dish, increase the cayenne pepper
- Chicken livers are traditional but can be omitted
- Leftovers can be stored in the refrigerator for 3-4 days
Serving
- Serves 6-8 people
- Pairs well with a simple green salad or cornbread
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