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

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.