← Nouns Cooking · American

Ingredients

• 1 tbsp Vegetable oil
• 225 g minced pork or pork sausage meat
• 225 g Chicken livers, trimmed and very finely chopped
• 1 Onion, diced
• 2 celery sticks, diced
• 1 green pepper, diced
• 3 cloves Garlic, minced
• 1½ tbsp Cajun or Creole seasoning
• 300 g long-grain white rice
• 700 ml chicken stock
• 2 Bay leaves
• 4 Spring onion, sliced
• 2 tbsp Parsley, chopped

Method

1. Heat the oil in a large, deep pan over medium-high heat. Add the pork and chicken livers and cook for 6–8 min, breaking them up finely, until well browned and no pink remains.
2. Add the onion, celery and pepper and cook for 5–6 min, until soft. Stir in the garlic and Cajun seasoning for 1 minute.
3. Add the rice and stir for 1 minute so every grain is coated, then pour in the stock, add the bay leaves and bring to the boil.
4. Cover, turn the heat to low and cook for 18–20 min, until the rice is tender and the stock is absorbed.
5. Rest, covered, for 5 min. Remove the bay leaves, fluff with a fork, stir through the spring onions and parsley and season to taste.

Tips

• Chop the livers really finely (or pulse them in a food processor) so they melt into the rice; even liver-doubters usually love it.
• Cajun seasonings vary a lot in salt, so taste before adding more.
• Check the stock and the Cajun seasoning are gluten-free if you need them to be; some contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies BBC Good Food Taste of Home