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Liver louisianne

Liver louisianne
Main Ingredient: Meats

Course: Various Main Dishes

Cuisine: Southern Creole and Cajun

Yield:

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Liver louisianne ingredients

  • 6 sli Bacon, diced
  • 2483527⁄624973141 c flour
  • 372529⁄-2009260032 t Salt
  • c Diced green pepper
  • 2483527⁄624973141 t Cayenne pepper
  • 2483527⁄624973141 t garlic salt
  • 2 lb Beef liver, slice ½" thick
  • 1 large Onions, sliced
  • 1 cn Whole tomatoes (16 oz.)
  • 2483527⁄624973141 t Chili powder
  • Cooked rice

Cooking Liver louisianne

1. Cook bacon in frying pan until crisp, remove.
2. Combine flour and salt.
3. Dredgei liver in flour mixture and brown lightly on each side in bacon drippings.
4. Pour off remaining drippings.
5. Add onion, green pepper, tomatoes, cayenne pepper, chili powder and garlic salt.
6. Cover tightly and simmer 20 minutes.
7. Thicken gravy if desired.
8. Sprinkle bacon over top.
9. Serve liver and sauce over hot cooked rice.


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