Ingredients:

  • 2 Tbsp Cooking Fat (Neutral Oil or Bacon Fat)
  • 8 oz Ground Pork (or Mild Sausage)
  • 4 oz Chicken Livers, finely minced
  • 1 medium large Onion, diced
  • 2 medium Celery stalks, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Cajun or Creole Seasoning Blend
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 ½ cups Uncooked Long-Grain White Rice
  • 3 cups Low-Sodium Chicken Stock (or Broth)
  • 1 tsp Worcestershire Sauce
  • 2-3 Spring Onions (Scallions), sliced (for finishing)
  • 2 Tbsp Fresh Flat-Leaf Parsley, chopped (for finishing)

Instructions:

  1. Prepare the Livers: Ensure chicken livers are cleaned, trimmed, and meticulously minced by hand or pulsed in a food processor until paste-like (the key to the 'dirty' colour). Set aside.
  2. Brown the Meat: Heat the cooking fat in the Dutch oven over medium-high heat. Add the ground pork/sausage and cook, breaking it up with a spoon, until fully browned and crispy bits form on the bottom (about 6-8 minutes).
  3. Add the Liver: Stir in the minced chicken liver paste. Cook, stirring constantly, for 3-5 minutes until the liver loses its raw colour and has fully mixed with the pork, darkening the mixture considerably. Drain off any excessive fat if needed, reserving about 2 Tbsp in the pot.
  4. Sauté the Trinity: Reduce heat to medium. Add the diced onion, celery, and bell pepper (the Holy Trinity) to the pot. Sauté for 8-10 minutes until the vegetables are soft and translucent, scraping up any browned bits from the bottom of the pot.
  5. Aromatics and Spices: Stir in the minced garlic, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.
  6. Toast the Rice: Stir in the long-grain rice and cook for 2 minutes, ensuring every grain is coated in the fat and flavour base. This step helps the grains separate later.
  7. Add Liquid: Pour in the warm chicken stock and Worcestershire sauce. Bring the mixture to a rapid boil, scraping the bottom of the pot one last time.
  8. Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a well-fitting lid. Cook undisturbed for 20 minutes. Do not lift the lid during this time.
  9. Rest: Remove the pot from the heat and let it sit, still covered, for 10 minutes. The residual steam finishes the cooking and helps the rice fluff up beautifully.
  10. Fluff and Serve: Remove the lid and discard the bay leaf. Use a fork to gently fluff the rice. Stir in the sliced spring onions and half of the fresh parsley. Taste and adjust seasoning if necessary before serving immediately.