• Cooking Time: 65
  • Servings: 8-10
  • Preparation Time: 65



  • 3 cups long grain white rice
  • 4 white onions diced
  • 4 bell peppers cleaned diced
  • 1 bundle of celery diced
  • 1 bundle of green onions
  • 1 pound of 80/20 ground beef
  • 1 pound ground pork
  • 1 pound chicken gizzards
  • 1 pound chicken livers
  • salt
  • pepper
  • cayenne pepper
  • celery salt


  • cook white rice as directed and set aside to cool
  • in a stock pot place a small amount of celery, bell pepper and onions and approx 6 cups of water.
  • add 1 tsp of salt , pepper , cayenne, chicken gizzards and livers.
  • boil for approx. 1 hour. then strain and retain stock.
  • clean and dice finely gizzards and livers.
  • in a dutch oven, add ground beef and pork and fry down until all moisture is cooked out.
  • add the remaining celery, bell pepper, and onions.
  • contnue browning until vegetables are wilted.
  • once vegetables are wilted, add in diced gizzards and livers and 2 cups of the retained stock.
  • salt, pepper, cayenne and celery salt to taste
  • lower heat and simmer covered for another hour
  • once meat mixture is tender add in cooled and cooked rice
  • fold together, use desired amount of remaining stock mixture to give the consistency of a moist casserole.
  • fold in diced green onions and bake in a 350 oven for 15-20 minutes

Categories: Beef  Brunch  Cajun  Dinner  Lunch  Main Dish  Misc. One Dish  Pork  Rice 

Author Credit: Chris Kaiser

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