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1
To parboil the rice, combine the water and rice in a small saucepan and bring to a boil over high heat.
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2
Season with salt and pepper.
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3
Cover and decrease the heat to low.
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4
Simmer until the rice is just tender, 10 to 12 minutes.
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5
Cover and keep warm.
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6
Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
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7
Add the onion, chile, and celery.
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8
Sprinkle over the Creole seasoning.
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9
Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes.
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10
Add the chicken livers and cook, stirring frequently, until the liver turns brown, 6 to 8 minutes.
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11
Add the garlic and cook until fragrant, 45 to 60 seconds.
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12
Add the reserved rice, chicken stock, and bay leaf.
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13
Stir to combine.
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14
Decrease the heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes.
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15
Taste and adjust for seasoning with salt and pepper.
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16
Add the green onions and serve immediately.
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17
Two great cuisines, Cajun and Creole, make Louisiana their home.
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18
Creole cooking, a blend of French, Spanish, and African influences, is slightly more refined than Cajun.
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19
With a greater emphasis on French techniques and ingredients, in dishes such as Mamas Shrimp Creole (page 131), Creole cooking is well represented in New Orleans and the wealthier, more populated cities.
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20
The Cajun people were originally from France, but spent nearly 150 years in Canada in Arcadia (modern-day Nova Scotia).
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21
When the Arcadians Cajunswere exiled from Canada by the British, they migrated to remote bayous along the Louisiana coast and lived off the land.
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22
Their cooking style is more provincial and rustic; a classic Cajun dish is Louisiana Dirty Rice (see above).
