Ingredients:

  • 1 lb pork sausage
  • 1/2 lb 80/20 ground beef
  • 4 oz chicken livers, finely minced
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 2 cups long-grain white rice, rinsed
  • 3 1/2 cups beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp low-sodium Cajun seasoning
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

Instructions:

  1. Heat a large heavy-bottomed Dutch oven or 12-inch cast-iron skillet over medium-high heat.
  2. Add the pork sausage, ground beef, and minced chicken livers to the pot. Break the meat apart into very small crumbles.
  3. Sauté the meats until deep brown and slightly crispy, ensuring a dark brown glaze (fond) forms on the bottom of the pot.
  4. Lower the heat to medium and add the diced onion, green bell pepper, and celery. Sauté until the vegetables are softened and the onions are translucent.
  5. Stir in the minced garlic, Cajun seasoning, thyme, cayenne, and black pepper. Cook for 1 minute until fragrant.
  6. Add the rinsed long-grain rice to the pot. Stir for 2 minutes to toast the grains in the rendered fat.
  7. Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pot to release the browned bits (fond).
  8. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes or until the liquid is absorbed and rice is tender.
  9. Remove from heat. Let sit covered for 10 minutes, then fold in fresh parsley and fluff with a fork before serving.