Chicken Livers Creole - cooking recipe

Ingredients

1 tsp. vegetable oil
1 1/2 lb. chicken livers
1 medium onion, chopped
1 stalk celery, chopped
2 medium-size green peppers, seeded and sliced
1 Tbsp. all-purpose flour
1 c. chopped tomato
1/4 tsp. dried whole sage
1 c. water
1 Tbsp. minced fresh celery leaves
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. chicken bouillon granules
1/8 tsp. ground red pepper

Preparation

Coat a large skillet with vegetable cooking spray.
Add oil and place over medium high heat until hot.
Add chicken livers and cook 2 to 3 minutes or until browned, stirring well.
Transfer livers to a bowl, using a slotted spoon.
Cook onion, celery and green peppers in skillet over medium-low heat until softened, stirring often.
Stir in flour and cook 3 minutes, stirring constantly, until thickened and bubbly.
Stir in chicken livers and next 8 ingredients.
Cook until thoroughly heated.
Serve over hot cooked regular rice.
Makes 6 servings.