2 tablespoons vegetable oil
1/3 cup chopped green bell pepper
1/3 cup chopped celery
1 tablespoon minced garlic
1/4 cup Essence or other Creole seasoning, recipe follows
Pinch cayenne pepper
2 tablespoons all-purpose flour, plus 1 1/2 cups for coating
1/2 pound lean ground pork
1 cup chopped onion
Pinch file powder
1/4 pound chicken gizzards, cleaned
3 cups water
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 pound chicken livers, cleaned and pureed in food processor
1/4 pound chicken livers, cleaned and pureed in food processor
1/4 cup chopped parsley leaves
1/2 cup finely-chopped green onions
4 cups cooked rice
2 large eggs
1/4 cup milk
3 cups dried fine bread crumbs
Vegetable oil, for frying
Dipping Sauce, optional, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup heavy cream
1/2 cup Creole mustard
2 tablespoons honey
1 tablespoon hot sauce, or to taste
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