Ingredients

• 2 cups enriched rice
• 4 cups chicken stock
• 4 cloves minced garlic
• 1 1/2 cups diced white onion
• 1 cup diced green bell pepper
• 2 tablespoons vegetable oil
• Salt and pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1/4 pound pork sausage meat
• 1/4 pound ground beef
• 1/2 pound chicken giblets
• 1 bunch green onions, chopped

Directions

In colander, rinse rice several times until water runs clear.
Place rice in pot and add chicken stock.
Bring to a boil then cover and simmer for 20 minutes. Do not overcook.

Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes.
Season with salt, pepper, thyme, bay leaf and cayenne and add to rice.
Cook sausage and ground beef together in saute pan and add to rice.

In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper.
Let cool enough to chop into small dice then add to rice mixture.
Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.

Ingredients

• 1 (14-ounce) can chicken broth
• 1 bay leaf
• 1 1/2 cups long-grain rice
• 1 tablespoon bacon grease or Vegetable oil
• 1/2 pound ground beef
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 cup finely chopped chicken livers
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 2 teaspoons Cajun Seasoning, I like Tony Chachere's
• 1/4 teaspoon dried thyme

Instructions

1. Set aside 1/2 cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 1/2 cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes.
2. Heat bacon grease in a cast iron Dutch oven. Add ground beef and crumble it with a wooden spoon.
3. Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes.
4. Add salt, Cajun seasoning, and thyme.
5. Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute.
6. Remove bay leaf from rice and add rice to Dutch oven. Stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.

Nutrition Calories: 325kcal