Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 8 to 10 Servings
Oh, my! I am so glad that I gave this recipe a try because I never would have tasted perfection! Give this recipe a try and prepare to be amazed. Have a wonderful day, friends, and I hope you are all well. Enjoy!
1 pound bulk pork breakfast sausage (jimmy dean, hot or mild)
1 pound chicken livers, chopped fine or ground
1 pound ground beef
2 Tablespoons 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 (Zaderian’s or uncle bens)
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 teaspoons Cajun/creole seasoning, or to taste
1/2 teaspoons sage *see cook’s notes
2-3 bay leaves
1 1/2 cups fresh chopped flat-leaf parsley
Step 1: Place a saucepan on the stove and turn the heat to medium-high.
Step 2: Add the sausage, livers, and beef. Cook until brown. Discard any excess grease and leave only 3 tablespoons. Season with salt and pepper to taste.
Step 3: Add the onions, celery, and bell pepper. Sauté until translucent.
Step 4: Add the green onions, rice, and garlic. Stir and cook for 2 more minutes or until done.
Step 5: Add the chicken and beef stock as well as the Worcestershire sauce, sage, bay leaves, and creole seasoning. Stir until well combined. Simmer everything for another 20 minutes.
Step 6: Remove from the heat and add parsley. Stir until well mixed.
Step 7: Serve and enjoy!
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