Oct 02 2008
One would not normally associate Cajun and Jewish cooking. At first glance, they would not appear to be that compatible, particularly since Cajun cooking often uses ingredients that are blatantly non-Kosher. There is the Kosher Cajun Cookbook, by Mildred L. Covert and Sylvia P. Gerson, which adapts Cajun classics to conform to the Jewish dietary laws. This chopped liver recipe is much more innovative because it truly combines the texture and traditional Jewish chopped liver with seasonings that never could have been imagined by our Jewish mothers. It has a lot of zip, I promise.
- ¼ cup vegetable oil
3 cups chopped onions
1 cup chopped celery
2 Tablespoons of “K Paul’s Chicken Magic” Cajun seasoning
2 teaspoons minced fresh garlic
1 1/2 pounds of very fresh chicken livers
1 pound of veal liver
1/2 cup finely chopped parsley
1 cup chicken broth
5 hard boiled eggs
Vegetable oil cooking spray
- Combine the seasoning mix ingredients thoroughly in a small bowl.
Cook the vegetable oil in a heavy 4-quart pot over high heat.
Add 2 cups of the onions, the celery, garlic and 2 Tablespoons of the Cajun seasoning
Stir well and cook for 6 minutes.
Add the remaining 1 cup onions and cook 2 minutes.
Add the veal liver and cook for 2 minutes.
Stir in the chicken stock and cook 4 minutes.
Stir in the chicken liver and parsley.
Cover the pot and cook over high heat for about 7 minutes.
Remove from the heat.
Transfer the livers to the bowl of a food processor and pulse until coarsely pureed.
Add the remaining mixture from the pot, the eggs, and the remaining seasoning mix and process until thoroughly blended and creamy.
Spray a bowl or decorative mold with cooking spray.
Turn the live mixture into the bowl and smooth the top
Cover and refrigerate overnight.
Unmold and serve with crackers
Inspired by Chef Paul Prudhomme’s Seasoned America