Prep Time: 20 mins | Cook Time: 45 mins | Yield: 8-10 Servings
This was my first time to eat this Cajun Rice and I should say, it just became my favourite! You have got to try this incredible rice recipe. You just do! Have a good one, friends!
1 pound bulk pork breakfast sausage (jimmy dean, hot or mild)
1 pound chicken livers, chopped fine or ground
1 pound ground beef
2 Tablespoon Worcestershire sauce (Lea & Perrins)
1 medium green bell pepper, diced
1 large onion, diced
2 stalk(s) celery, chopped fine
2 cups converted long grain rice (Zatarain’s or uncle Ben’s)
1 bunch green onions, sliced thin
3 clove or “toes” garlic, minced
salt, black & cayenne pepper to taste
1 can(s) (14.5 ounces) low sodium beef broth
1 can(s) (14.5 ounces) low sodium chicken broth
3-4 ounces water or as needed
2 teaspoon cajun/creole seasoning, or to taste
1/2 teaspoon sage *see cook’s notes
2-3 bay leaves
1 1/2 cups fresh chopped flat-leaf parsley
Step 1: Place a large saucepan or Dutch oven on the stove and turn the heat to medium-high.
Step 2: Add in the sausage, livers, and beef. Cook until brown and greasy.
Step 3: Remove the excess grease and leave about 3 tablespoons in the pan.
Step 4: Add in the onions, bell pepper, and celery. Stir until well combined, then season with salt and pepper.
Step 5: Cook for 5 to 7 minutes or until the vegetables are translucent and slightly brown.
Step 6: Add in the rice, garlic, and onions. Stir for another 2 minutes or until the rice is slightly toasted.
Step 7: Add in the Worcestershire sauce, creole seasoning, sage, beef and chicken stock, and bay leaves. Stir until well mixed.
Step 8: Reduce the heat to low and leave it to simmer for 20 minutes or until the rice is tender.
Step 9: Remove from the heat and in the chopped parsley. Stir until well combined.
Step 10: Serve and enjoy!
The sage in this recipe does a lot to make it very flavorful.
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