Ingredients

• 1 tablespoon vegetable oil
• 6 ounces boneless pork shoulder , diced
• 1 yellow onion , diced
• 0.5 cups diced celery
• 0.5 cups diced green bell pepper
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons garlic powder
• 0.25 teaspoons dried oregano
• 0.25 teaspoons 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
• 0.25 cups sliced green onions
• 0.25 cups chopped Italian parsley

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes.
4. 4 Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
5. 5 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.
6. 6 Add broth and salt; bring to a simmer over medium-high heat.
7. 7 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.
8. 8 Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes.
9. 9 Taste for seasoning and discard bay leaf before serving.

Nutrition per serving