Ingredients
1 tbsp vegetable oil
6 oz boneless pork shoulder diced, You can also use pork shoulder butt pork blade, pork steak, or pork loin chop
5 oz yellow onion , diced
½ cup celery, diced
½ cup green bell pepper, diced
1 tbsp paprika
2 tsp ground cumin
2 tsp black pepper ground
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp thyme dried
1 smoked sausage, preferably Andouille or Kielbasa, diced
8 oz chicken liver, diced
2 cups long grain rice
2 tsp kosher salt
4 cups chicken broth
1 bay leaf
1 dash Worcestershire sauce
¼ cup green onions sliced
¼ cup parsley
Preparation
In a pan, heat oil over medium-high heat and saute pork for about 5 minutes until golden brown.
Add onion, celery, and bell pepper. Saute briefly.
Add cumin, black pepper, paprika, oregano, thyme, cayenne pepper, and garlic into the skillet and mix thoroughly.
Continue cooking until all the vegetables start to soften. Add the smoked sausage
Cook for an additional 2 to 3 minutes then reduce heat to medium. Stir in the chicken liver and rice and mix well.
Sprinkle some salt into the broth. Simmer over medium-high heat, and add bay leaf and Worcestershire sauce.
Cover the pan tightly and reduce the heat to medium-low. Cook for about 30 minutes until all the liquid is absorbed.
Add parsley and green onions. Continue cooking until rice is tender.
Season to taste with salt & pepper. Adjust accordingly
Remove bay leaf and serve.
