📝 About This Recipe
This isn't your average liver and onions; this is a soul-warming Acadian classic where tender calf liver is 'smothered' in a rich, mahogany gravy infused with the Holy Trinity of Cajun cooking. By soaking the liver in seasoned buttermilk and searing it quickly before braising, we transform a humble ingredient into a silky, savory delicacy. It is a deeply flavorful, rustic dish that captures the heart of South Louisiana comfort food.
🥗 Ingredients
The Liver & Marinade
- 1.5 pounds Calf Liver (sliced 1/2 inch thick, membranes removed)
- 1 cup Buttermilk (to mellow the mineral flavor)
- 1 tablespoon Cajun Seasoning (divided use)
- 1 teaspoon Hot Sauce (Louisiana style, like Crystal or Tabasco)
The Dredge & Roux
- 1 cup All-purpose Flour (for coating and thickening)
- 1 teaspoon Smoked Paprika
- 2 tablespoons Unsalted Butter
- 4 tablespoons Vegetable Oil (or bacon drippings for extra flavor)
The Holy Trinity & Aromatics
- 3 large Yellow Onions (thinly sliced into half-moons)
- 1 medium Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 2.5 cups Beef Stock (low sodium, warmed)
- 1 tablespoon Worcestershire Sauce
- 2 sprigs Fresh Thyme (leaves stripped)
👨🍳 Instructions
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1
In a shallow dish, whisk together the buttermilk, 1 teaspoon of Cajun seasoning, and hot sauce. Submerge the liver slices in the mixture and refrigerate for at least 20 minutes (up to 2 hours) to tenderize.
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2
In a separate shallow bowl, whisk together the flour, smoked paprika, and another teaspoon of Cajun seasoning. This will be your seasoned dredge.
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3
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering.
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4
Remove liver from buttermilk, shaking off excess, and dredge lightly in the flour mixture. Reserve the leftover flour for your roux later.
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5
Sear the liver slices for about 1-2 minutes per side until browned but still slightly pink in the middle. Work in batches to avoid crowding. Remove liver to a plate and tent with foil.
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6
Add the remaining 2 tablespoons of oil and 1 tablespoon of butter to the same skillet. Sprinkle in 3 tablespoons of the reserved seasoned flour.
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7
Cook the roux over medium heat, stirring constantly with a wooden spoon for about 5-8 minutes until it reaches the color of peanut butter or a light copper penny.
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8
Immediately add the sliced onions, bell pepper, and celery to the roux. The moisture from the vegetables will stop the roux from darkening further. Sauté for 8-10 minutes until the onions are soft and caramelized.
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9
Stir in the minced garlic and cook for 1 minute until fragrant.
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10
Slowly whisk in the warm beef stock and Worcestershire sauce, scraping up all the brown bits (fond) from the bottom of the pan. Bring to a gentle simmer.
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11
Add the fresh thyme and remaining Cajun seasoning. Let the gravy simmer and thicken for about 10 minutes until it coats the back of a spoon.
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12
Slide the seared liver and any accumulated juices back into the gravy. Reduce heat to low and simmer for an additional 5 minutes to allow the flavors to meld and the liver to finish cooking through.
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13
Taste the gravy and adjust seasoning with salt, pepper, or more hot sauce if desired. Garnish with fresh parsley or green onions.
💡 Chef's Tips
Always use calf liver rather than beef liver for a milder, sweeter flavor and more tender texture. Do not overcook the liver during the initial sear; if it becomes rubbery now, it won't soften later. Soaking the liver in buttermilk is the 'secret' step—it neutralizes the metallic tang and breaks down tough fibers. If your gravy is too thick, splash in a little more beef stock or water until it reaches a silky consistency. To ensure a smooth roux, make sure your beef stock is warm when you add it to the hot flour and oil mixture.
🍽️ Serving Suggestions
Serve over a generous mound of fluffy white rice to soak up the dark gravy. A side of buttery, slow-cooked collard greens or mustard greens balances the richness of the dish. Pair with a piece of hot, honey-slathered cornbread for a true Southern experience. A crisp, cold Lager or an iced sweet tea cuts through the savory intensity perfectly. For a lighter side, a simple vinegar-based coleslaw provides a bright, acidic contrast.