How to make it

  • Put the butter, ground gizzards and liver in a 12qt pot and start to simmer after 10-15 minutes add your chopped vegetables and continue to simmer until the vegetables are done to your liking. Then remove contents to a bowl and start the roux in the 12 qt pot with 2 C flour and oil necessary. When you get the roux to your perfect color and aroma add the dry seasoning, chicken stock and water if necessary. Bring to a boil and add the other cooked ingredients mix well and bring back to a boil adding water as necessary, reduce to low heat and simmer, skim all the oil from the surface by spoon. Stirring often simmer for 20-30 minutes.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes