Ingredients:

  • 0.5 lb ground beef (80/20)
  • 0.5 lb ground pork or breakfast sausage
  • 0.5 lb andouille sausage, finely diced
  • 0.25 lb chicken livers, very finely minced
  • 1 large yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 cups long-grain white rice, rinsed
  • 3.5 cups low-sodium beef or chicken broth
  • 2 tbsp cajun seasoning
  • 1 tsp dried thyme
  • 2 whole bay leaves
  • 0.25 tsp cayenne pepper
  • 0.5 cup green onions, sliced

Instructions:

  1. Place the ground beef and ground pork in a large heavy skillet over medium high heat. Cook 5-7 minutes until deeply browned and crumbly.
  2. Stir in the diced andouille and minced chicken livers. Sauté 4 minutes until the liver is no longer pink.
  3. Toss in the onion, green pepper, and celery. Cook 6 minutes until the onions are translucent and soft.
  4. Add the minced garlic and stir for exactly 60 seconds until the scent fills the kitchen.
  5. Sprinkle in the Cajun seasoning, dried thyme, and cayenne pepper.
  6. Add the rinsed rice directly to the meat mixture. Stir well to coat every grain in fat. Cook 2 minutes until the edges of the rice look slightly clear.
  7. Pour in the broth and drop in the bay leaves.
  8. Reduce heat to low, cover with a tight fitting lid, and let it simmer. Cook 18-20 minutes until all liquid is absorbed.
  9. Turn off the heat but leave the lid on. Wait 10 minutes to ensure the fluffiest texture.
  10. Remove the lid, discard the bay leaves, and fluff with a fork. Fold in the fresh green onions until the bright green pops against the dark rice.