- 1 pound [454 g] chicken gizzards
- 1/3 cup [80 mL] vegetable oil
- 1 cup [250 mL] chopped onion
- 2 pounds [900 g] ground beef
- 1/2 cup [125 mL] chopped celery
- 1 teaspoon [5 mL] chopped sweet green pepper, membranes removed and seeded
- 3 tablespoons [45 mL] Cajun seasoning
- Salt and black pepper, to taste
- 8 cups [2 L] water
- 2 teaspoons [10 mL] chopped green onion, green part only
- 1 teaspoon [5 mL] freshly chopped parsley
- 1/4 teaspoon [1 mL] sage
- 12 cups [3 L] boiled drained white rice
- 4 large zucchinis
- Thin Parmesan cheese slices
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- Boil chicken gizzards into salted boiling water until tender.
- Dain gizzards, finely chop and reserve.
- Into a large casserole, heat vegetable oil until really hot.
- Fry chopped onion stirring over medium heat until just golden.
- Mix in chopped gizzards, ground beef, chopped celery and sweet green pepper; season with Cajun seasoning, salt and pepper.
- Lower heat and leave mixture to simmer slowly stirring from time to time, for at least 30 minutes.
- Pour in water, bring to a boil and leave to boil until water is reduced by half.
- Mix in chopped green onion, freshly chopped parsley and sage.
- Leave to boil for approximately 10 minutes more.
- Preheat barbecue to medium intensity.
- Well mix mixture before mixing in boiled drained rice; set aside.
- Peel then half zucchinis lengthwise; remove the inside using a spoon.
- Evenly stuff zucchini halves with rice stuffing.
- Lay thin Parmesan cheese slices sideways on top of stuffing.
- Grill stuffed zucchinis onto hot barbecue rack over direct heat uncovered for 6 minutes.
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