Prep Time::30 mins
Cook Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::6
Ingredients
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1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1 yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 andouille sausage, diced, or to taste
2 cups long-grain rice
8 ounces chicken livers, minced
4 cups chicken broth
2 teaspoons kosher salt, or to taste
1 large bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Heat oil in a high-sided pan over medium-high heat. Add pork; cook and stir until well browned and fat is rendered, 5 to 7 minutes.
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Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes.
Dotdash Meredith Food Studios
Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
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Reduce the heat to medium and add andouille sausage; cook and stir to release some flavor, 2 to 3 minutes. Stir in rice and chicken livers until well coated.
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Add broth and salt; bring to a simmer over medium-high heat.
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Add bay leaf and Worcestershire sauce, cover tightly, and reduce the heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
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Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes.
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Taste for seasoning and discard bay leaf before serving.
Dotdash Meredith Food Studios
Recipe Tip
You can substitute jalapeños for the bell peppers, fresh garlic for the garlic powder, and any type of broth for the chicken broth.