1 lb ground pork and 1 Tbsp Rory Brown Breakfast Sausage Blend
1 lb chicken livers, chopped fine or ground
1 lb ground beef
2 Tbsp Worcestershire Powder
1 medium green bell pepper, diced
1 large onion, diced
2 stalk(s) celery, chopped fine
2 Cups converted long grain rice
1 bunch green onions, sliced thin
3 tsp Minced Garlic
salt, black pepper & cayenne pepper to taste
1 can (14.5 oz) low-sodium beef broth
1 can (14.5 oz) low-sodium chicken broth
3-4 oz water, or as needed
2 tsp Cajun Blackening Blend, or to taste
2 or 3 Bay Leaves
1-1/2 Cups fresh chopped flat-leaf parsley
In a large Dutch oven or heavy saucepan, sauté the ground pork, Rory Brown Breakfast Sausage Blend, beef, and chicken liver over medium-high heat, until everything is browned and no pink remains. Drain all but 3 Tbsp of fat from the pan. (If you don’t have 3 Tbsp fat, you can add bacon grease or butter).
Reduce the heat to medium, and add the chopped bell pepper, onions, and celery to the meat mixture, continuing to cook until vegetables begin to soften and brown — about 5 – 7 minutes. Season mixture with salt and black pepper to taste.
Add the rice, green onions, and Minced Garlic; continue to brown and stir for 1 or 2 minutes, and let the rice get nicely toasted.
Add the Worcestershire Powder, beef & chicken stocks, Cajun Blackening Blend, and Bay Leaves. Mix well, bringing the mixture to a bubble before turning the heat to low. Cover pan and allow rice to simmer for 20 minutes.
Cook until the rice is fully tender and all of the broth has been absorbed. Stir rice mixture well and remove from heat, then stir in the fresh chopped parsley.