Directions: |
Directions:Can do the following the day before to cut down on the work time: Boil gizzards in a large pot with onion, celery tops and celery and seasonings. Boil gently for about 2 hours or until tender.
Save the broth!! Strain the gizzards and vegetables out. Slice, don't dice all up and save for jambalaya.
Next day: Chop coarsely 1 large onion, 4 large stalks of celery with tops and green pepper. In a large heavy dutch oven size pot, heat oil, then add flour. Stir, watching carefully so it won't burn. Cook until light brown. Add onion, celery and pepper. Add more oil as you need it to keep from sticking. Cook on medium to high heat stirring constantly to keep from burning. Dump the gizzard mixture in. Put in 2 cups of raw rice. More if you want to make a larger amount. Stir mixture until rice is coated. Pour in at least 5 cups of the seasoned broth you saved, or enough to cover the rice mixture. Add 3 Tbsp of Kitchen Bouquet. Bring mixture to a rolling boil. Stir constantly, scraping the bottom to keep from sticking. Cook in the pot until thickened and almost all the broth has been absorbed. Add 2-3 green onion tops, chopped. Transfer to a rice cooker to finish cooking (Elizabeth's secret). If you don't have a rice steamer, punt! Put Jambalaya in a big pan and adjust the seasonings. More steak seasoning, chopped parsley, fine herb seasoning. It may be frozen. Elizabeth says it is better the next day!! Enjoy!!! |
This recipe for Jambalaya, by 