Most Paleo practitioners also advocate getting regular sun exposure for the vitamin D, and a good 8 hours of shuteye each night."
Monday, March 25, 2019
About two years ago, a friend encouraged me to enter one of my recipes into a contest being held by the founder of The Paleo Diet movement, Dr. Loren Cordain. I procrastinated and procrastinated until the day before the last day to enter. I entered two recipes...one for a Paleo Pizza and one for Paleo Chicken Gizzards...then forgot about it.
Fast forward a couple months and I received an email from Lorain Cordain, Dr. Cordain's wife.
She asked about a couple of ingredients on my GIZZARD recipe...then I forgot about it.
A couple weeks later, I received another email from Lorain Cordain asking if it would be ok to change how two ingredients were listed on the GIZZARD recipe. I assured her that they could absolutely change the language. At this point I didn't realize what was happening. I simply thought that my recipe would possibly published or reviewed as an entrant. I mean, who would actually LIKE CHICKEN GIZZARDS?
She and I exchanged an email or two, before I realized that I was actually the contest winner!
Sometimes I can be pretty dense.
(Full Discloser: It isn't fair to represent that I won the recipe contest. The credit really goes to my mom and grandmother. They taught me how to cook this meal. The honor truly goes to them.)
I'm not certain why I delayed publishing this recipe on my website, but here it is....finally.
I hope you enjoy it as much as we do.
This is what I do...
CAJUN BRAISED CHICKEN GIZZARDS
- 1.5-2 lbs. Chicken Gizzards - cleaned and opened
- 1 med. Onion - diced
- 1 small Bell Pepper - diced
- 2 cloves of Garlic - minced
- 2 Tbsps. Parsley - chopped
- 4 Tbsps. Olive Oil (or other Paleo-approved oil)
- 2-3 Cups Chicken Stock
- Cajun Seasoning (The homemade blend that I use can be found here.)
- In a pot or Dutch oven, heat 2 Tbsps of oil on medium to medium-high.
- Season/sprinkle the gizzards with Cajun Seasonings to taste.
- In batches, lightly brown the gizzards and move them to a plate or bowl.
- Heat the remaining oil.
- Add onions and bell peppers and sauté until the veggies are tender. (2-3 min.)
- Add garlic and parsley and sauté for one minute.
- Return gizzards and juices to the pot.
- Add about 2 cups of the Chicken Stock. (Note: Use enough stock to almost cover the gizzards, but not completely.)
- Turn up the heat to boil, then lower to a low simmer.
- Cover the pot and let everything cook on low (simmer for about 4-5 hours.
- Stir occasionally and keep an eye on the pot so the liquids don't reduce to burning.
- you should have a thick gravy.
- Serve with Cauliflower Rice or Sweet Potatoes