Ingredients

The following ingredients have 5 Servings
  • 3 slices bacon, chopped
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 3 toes garlic, chopped
  • 2 tablespoons chopped jalapenos
  • 1 pound chicken livers, trimmed, rinsed and ground or finely minced
  • 1 pound ground beef or pork
  • 1 1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 4 cups leftover cooked rice
  • 1/4 cup chopped green onion
  • Hot sauce, for the table

Instruction

  • Sauté the bacon pieces in a cast iron pot until cooked but not crisp. Remove and set aside.
  • In the bacon drippings, add the onion, bell pepper and celery, cooking until softened, about 5 minutes. Add the garlic and jalapeno and cook for another minute or so.
  • Add ground/minced meats and cook until lightly browned and cooked through. Do not drain.
  • Add the salt, pepper and Cajun seasoning and return the bacon to the pot; reduce heat to medium low, cover and let simmer for about 20 minutes, stirring occasionally. Add a small amount of water only if needed to prevent sticking.
  • Add the rice and green onion, stir together, cover and reduce heat to a medium low simmer. Heat through, stirring occasionally. Taste and adjust seasonings.
  • May also be kept covered on very low heat and allowed to continue to steam until needed.
  • Serve with hot sauce at the table.