Creole Chicken Liver Po’Boy
Inspired by Mahoney's Chicken Liver Po'Boy, it's a similar sandwich only with the livers sauteed in a combination of seasonings, rather than breaded and deep-fried.
- 1 lb of chicken livers
- 2 tbsp of olive oil
- 1 tsp of granulated garlic
- 1 tsp of thyme
- 1/2 tsp of paprika
- 1 French baguette (approximately 6″-8″ long)
- 3-4 slices of tomato
- Some of the Creole Coleslaw or a few leaves of lettuce
- 1-2 tbsp of mayonnaise
- Salt and pepper to taste
- Remove the livers from the packaging it came in and place in a collander or strainer.
- Run the livers under the faucet (cold water) to wash them.
- Place the livers on paper towels and pat dry.
- Heat up the olive oil in a frying pan or skillet on medium-high heat.
- Place the livers into the oil and sautée for 5-10 minutes until livers are almost cooked.
- Season the livers with the garlic, thyme, paprika as well as salt and pepper.
- When the livers are finished, turn off the heat and leave in the pan.
- Slice the baguette in two and place in a hot oven or on a hot surface until lightly toasted.
- Assemble your sandwich with the mayonnaise, livers, coleslaw (or lettuce), and tomato.
Granted a pound of livers will make you more than you need for a sandwich. Feel free to cook them all for a few people, or take some out for yourself and adjust the seasonings accordingly.
Be sure to watch the livers carefully as you cook them. Underdone and they'll be squishy. Overdone and they're rubber.
Seasoning them later is so you do not cook and destroy the flavors you're adding it. More like letting them mix with the livers and remaining oil/liquids to form a light coating.
I did not put any cayenne pepper on these, since the Creole Coleslaw will handle the spice, but feel free to add more "fire" if you like it spicy.