Creole Liver & Rice
Submitted by southernman
Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.
YIELD
3 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsLiver gets a bad rap, but cooked the Creole way it’s a whole different story.
Seared hard and fast to get a good crust, then braised low in stewed tomatoes with green pepper, basil, garlic salt, and a splash of sherry until fork-tender.
The sauce thickens into a rich, tomatoey gravy that soaks into a mound of hot rice.
It’s the kind of supper your grandmere made on a Tuesday night, and it fed the family for pennies.
Kitchen Tips
- Sear the liver quickly over high heat; overcooking at this stage makes it tough and bitter
- Simmer covered for the full 45 minutes so the liver gets truly tender all the way through
- If the sauce is too thin after simmering, uncover and let it reduce until it coats the back of a spoon
- Soak the liver in milk for 30 minutes before cooking to draw out any strong metallic taste
Ingredients
Directions
Cut liver into serving pieces.
In skillet, brown liver quickly in oil on both sides.
Add remaining ingredients except rice; cover and simmer 45 minutes, or until liver is tender.
Uncover and allow sauce to thicken, if necessary.
Serve over mounds of hot rice.
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