This classic Creole dish transforms humble chicken livers into a luxurious, melt-in-your-mouth meal. The key is drying and dredging the livers in cornstarch before frying them until golden and crisp, then gently simmering them in a rich, savory sauce made from peeled tomatoes, celery, onions, and green peas. A touch of dried red pepper and fresh rosemary adds that signature Louisiana heat and herbal brightness. It&# 226;ÂÂs a comforting, protein-packed dinner that pairs perfectly with hot cooked rice to soak up the flavorful sauce. Perfect for adventurous eaters looking for a hearty, soul-satisfying weeknight meal that tastes like it came straight from a New Orleans kitchen.
Creole Chicken Livers
Description
This classic Creole dish transforms humble chicken livers into a luxurious, melt-in-your-mouth meal. The key is drying and dredging the livers in cornstarch before frying them until golden and crisp, then gently simmering them in a rich, savory sauce made from peeled tomatoes, celery, onions, and green peas. A touch of dried red pepper and fresh rosemary adds that signature Louisiana heat and herbal brightness. It&# 226;ÂÂs a comforting, protein-packed dinner that pairs perfectly with hot cooked rice to soak up the flavorful sauce. Perfect for adventurous eaters looking for a hearty, soul-satisfying weeknight meal that tastes like it came straight from a New Orleans kitchen.Ingredients
Directions
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Pat the chicken livers dry with paper towels to ensure they brown properly.
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Place cornstarch in a shallow dish and roll the livers until evenly coated, shaking off any excess.
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Heat oil in a wok or large skillet over medium-high heat until it reaches 350ðF (175ðC).
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Fry the coated livers in batches until crisp and golden brown on all sides, about 2-3 minutes per batch.
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Remove livers and drain on paper towels; set aside.
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Pour out all but 2 tablespoons of the oil from the wok, keeping the heat on medium-high.
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Add chopped onion, sliced celery, and thawed green peas to the wok.
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Stir-fry the vegetables for 1 minute until slightly softened.
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Add the canned peeled tomatoes with their juice to the wok.
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Use a wooden spoon to break the tomatoes into smaller pieces.
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Stir in the crushed dried hot red pepper and dried rosemary.
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Bring the mixture to a boil, then reduce heat to low.
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Cover the wok and simmer for 5 minutes to allow flavors to meld.
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In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry.
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Stir the cornstarch slurry into the tomato mixture and cook until the sauce thickens slightly.
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Return the fried livers to the wok.
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Gently stir to coat the livers in the sauce and heat through without breaking them apart.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 347.5kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 3.7g19%
- Cholesterol 101.0mg34%
- Sodium 93.3mg4%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
