Ingredients:

  • 225g ground beef (80/20 lean-to-fat ratio)
  • 225g hot pork sausage, removed from casings
  • 115g chicken livers, cleaned and very finely minced
  • 150g yellow onion, finely diced
  • 120g green bell pepper, finely diced
  • 100g celery, finely diced
  • 3 cloves garlic, minced
  • 400g long-grain white rice, rinsed
  • 840ml beef or chicken bone broth
  • 2 tbsp vegetable oil
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp ground black pepper
  • 1 tsp kosher salt
  • 2 green onions, thinly sliced

Instructions:

  1. Rinse the long-grain white rice in a fine-mesh sieve under cold water until the water runs clear. Set aside to drain.
  2. Heat a large cast iron skillet or Dutch oven over medium-high heat. Add the ground beef and pork sausage, breaking them into small crumbles. Sear until a dark, crispy crust forms (the fond).
  3. Incorporate the finely minced chicken livers into the meat mixture. Cook for 3-4 minutes until the livers are fully browned and integrated.
  4. Add the diced onion, green bell pepper, and celery (the Holy Trinity). Sauté for 5-7 minutes until the vegetables have softened and picked up the browned bits from the bottom of the pan.
  5. Stir in the garlic and the Creole spice blend (paprika, cayenne, thyme, oregano, black pepper, and salt). Toast the spices for 1 minute until fragrant.
  6. Add the rinsed rice to the pan. Stir constantly for 2 minutes to coat every grain in the rendered fats, creating a fat barrier to prevent mushiness.
  7. Pour in the bone broth. Bring to a rolling boil, then reduce heat to low. Cover tightly and simmer for 18-20 minutes.
  8. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, garnish with sliced green onions, and serve.