Cajun Smothered Liver & Onions By: David Triche 2 pkg. Beef Liver (4 count in each pkg.) 3 large Onions, sliced 2 sticks unsalted Butter 3 cups Flour 2 Tbsp. Beazells Cajun Seasoning 1 Tbsp. Onion Powder 1 Tbsp. Garlic Powder 2 tsp. Black Pepper 2 eggs, beaten Water Combine flour, cajun seasoning, onion powder, garlic powder and black pepper in a bowl and mix well and set aside. Rinse liver well and pat dry. Dip liver into beaten eggs and coat with flour mixture. Melt butter in a large skillet over medium fire. Add liver and fry until golden brown. The livers do not have to be completed done as it will cook into the gravy. Put livers into a greased baking pan/dish. Once all of the livers have browned, add a little more of the flour mixture (a little at a time) to the skillet and make a roux. You will not need much flour. Add sliced onions and let cook for 10 minutes. Add enough water to make your gravy. The amount depends on the consistency of the gravy you want. I made this a thick gravy. Taste gravy and add any additional seasoning if needed. Pour gravy over the fried livers and generously stir to combine. Cover baking pan/dish with aluminum foil and bake at 350° for 1 hour. Serve over mashed potatoes. Enjoy!
Posted on: Sun, 28 Sep 2014 13:01:13 +0000
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