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Chicken Livers New Orleans

Chicken Livers New Orleans


  • 2 dozen chicken livers
  • 1/4 pound butter
  • 1/4 cup diced onions
  • 1/4 cup diced celery
  • 1/4 cup sliced green onions
  • 1 tablespoon diced garlic
  • 1 bay leaf
  • 1 pinch file powder
  • 1 pinch dry thyme
  • 1 pinch basil
  • 2 ounces brandy
  • 1 cup veal demi-glace
  • Salt and cracked black pepper to taste
  • 2 tablespoons finely chopped parsley


  1. In a heavy bottom sauté pan, melt butter over medium high heat.
  2. Sauté chicken livers until brown on all sides, approximately five minutes.
  3. Add onions, celery, green onions, garlic, bay leaf, file powder, thyme and basil.
  4. Continue to sauté until vegetables are wilted, about three to five minutes. Deglaze pan with brandy and add veal demi-glace.
  5. Bring to a slight boil, reduce heat to simmer and cook an additional five minutes.
  6. Season to taste using salt and cracked black pepper.
  7. Remove from heat and add finely chopped parsley for color.
  8. Serve four pieces of liver covered with sauce in au gratin dish, or over toast points or long grain and wild rice.

This recipe dates back to the early 1900's and today is still a favorite in the city of New Orleans.
Source: Sunday Dinner Newsletter.


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