Chicken Livers Creole

• 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

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

vegetable oil, chicken livers, onion, celery, green peppers, flour, tomato, sage, water, celery, worcestershire sauce, mustard, chicken bouillon granules, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487560 (may not work)