Chicken Gizzard and Heart stew

My wife absolutely loves this stew.   She makes it often for herself so decided to add it to my list of recipes.   Due to the inclusion of tomatoes this is a recipe I myself can't eat, but I do make a similar stew without tomatoes (http://drummingupabettermeal.blogspot.com/2015/07/simple-rustic-chicken-heart-stew.html)

Ingredients:

• 3 lb's of chicken hearts and gizzards (cleaned and rough chopped)
• 4 Russet Potatoes
• 1 tomatoes diced
• 1/2 diced yellow onion
• Peruvian chili lime spice blend  (Alternately Mirasol paste or even rocotto is an option here)
• Oregano
• 2 cups chicken or turkey stock

Instructions:

• Heat up two tablespoons of Coconut oil and add in the onions.  Cook the onions until translucent.
• Add the tomato and the chili spice and warm up the tomatoes
• Add the organ meat and cook for 5 minutes browning the meat.
• Add in the stock and the potatoes and oregano 
• cook at low boil roughly 30 minutes.
• Serve and Enjoy.

Modified Gumbo with Heart meat.

So a friend of my wife's handed her a bag of okra.  First time I have ever seen or used this vegetable personally.   I of course have eaten both good and bad examples.   So I decided Gumbo was the best way to inaugurate my use of okra.

Ingredients:

• 1 lb Andouille sausages cut roughly
• 1 lb rabbit hearts
• 1 lb mixed goat and lamb hearts chopped roughly
• 1 lb roughly cut okra
• 6 pieces of celery chopped finely
• 3 carrots chopped finely
• 1/2 red onion diced
• 2 tablespoons homemade garlic paste
• Black River Creole Seasoning to taste
• Salt to Taste
• 1 tablespoon Coconut Oil
• 1 tablespoon Ghee
• 2 teaspoons coconut flour
• 2 cups organic red rice
• 5-6 cups water

Instructions:

• Add Coconut Oil and Andouille to pan and brown quickly at high
• Remove the Cooked Andouille, leaving the oil in pan
• Add the diced and chopped vegetables (except okra) and the ghee to the Pan and on medium sweat the vegetables for roughly 10 minutes, do not brown.
• Add the flour and brown the flour in the oil/ghee with the vegetables
• Add the hearts and the cooked Andouille and keep browning for a couple minutes
• Add the rice and let the oil coat the rice
• Add the water and let the stew at a low boil for an hour
• Add the chopped okra (note to reduce the slimyness of okra, you can swish and sit in vinegar for 30 minutes)
• Let stew at low boil for another hour.
• Server and enjoy