Photo by Mike Buck
Crafted by Chef Colt Patin of the Louisiana Culinary Institute to accompany Roasted Cornish Game Hen and Wild Mushroom and Roasted Vegetable Ragout. Read about the art that inspired Chef Colt's dish here. Ingredients: 1/2 cup melted butter 1/2 lb. ground chicken 1/4 lb. chicken or hen giblets, pureed 1/4 lb. chicken or hen livers, pureed 1 tbsp. favorite Cajun seasoning 1 cup small diced onions 1 cup small diced celery 1 cup small diced bell pepper 2 tbsp. minced garlic 1 cup chicken stock 6 cups cooked wild rice 1/2 cup sliced green onions 1/2 cup chopped parsley Salt and cracked black pepper to taste Method:
- In a large pot melt the butter and begin to brown the ground chicken meat. Next add the Cajun seasoning, pureed giblets, and liver in order for it to brown too.
- Once browned add the onion, bell pepper, celery, and garlic, allowing them to brown. Add chicken stock and bring to a low boil and cook until volume of liquid is reduced by half.
- Add cooked white rice, blending well into the meat mixture and garnish using green onions and parsley. Season to taste using salt and cracked black pepper.
