Country Fried Chicken Livers, Buttermilk Biscuits, and Andouille Sausage Gravy

Adapted by StarChefs.com
March 2011
Yield: 4 Servings

INGREDIENTS:

Country Fried Chicken Livers
16 chicken livers, deveined
1 cup buttermilk
1 tablespoon Crystal hot sauce
Salt and freshly ground black pepper
2 cups all-purpose flour
Andouille Sausage Gravy
8 ounces andouille sausage
¼ cup all-purpose flour
2⅓ cups milk
Salt and freshly ground black pepper
Buttermilk Biscuits
1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons cold shortening
cup buttermilk

METHOD:

For the Country Fried Chicken Livers:

In a mixing bowl combine the chicken livers, buttermilk, and hot sauce and marinate at least 4 hours, or overnight. Preheat a deep fryer to 350ºF. Remove the livers from the marinade and season with salt and pepper. Dredge the livers in seasoned flour and deep fry until the livers float to the top and are cooked through. Remove the livers from the fryer and put on a wire rack to drain. Sprinkle with more salt and pepper.

For the Andouille Sausage Gravy:

Cook the andouille sausage in a sauté pan over medium heat for 5 minutes to render the fat. Remove the sausage from the pan, leaving the rendered fat. Whisk the flour into the hot rendered fat until the mixture is smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the milk, and cook, whisking constantly for 5 to 7 minutes, or until thickened. Stir in the andouille sausage and cook for 30 minutes, or until the flour is cooked out. Season with salt and pepper.

For the Buttermilk Biscuits:

Preheat the oven to 325ºF. In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening. Add the buttermilk and mix just until combined. Roll the dough on a floured surface to ½-inch thickness. Cut out biscuits using a 1-inch cutter. Put the rounds on a sheet tray. Bake for 20 minutes. When ready to serve, split biscuits in half, and toast them under a salamander for 1 minute.

To Assemble and Serve:

Spoon the Andouille Sausage Gravy down a long, narrow plate. Plate 4 toasted halves of Buttermilk Biscuits for each plate and spoon more gravy over the biscuits. Plate the Country Fried Chicken Livers on top of the smothered biscuits and top with fresh parsley.