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1 1/2 cups rice

3 cups water

1 tbsp butter

1 tsp cajun seasoning

1/2 lb bulk sausage

1/2 lb chicken livers

1 small onion, diced

2 ribs celery, diced

1/2 green bell pepper, diced

2 cloves garlic, minced

1 tbsp worcestershire sauce

2 tbsp chopped parsley

1 green onion, sliced

Salt and pepper, to taste


Place the rice, water, butter, and cajun seasoning in a small pot and bring to a boil. Reduce to simmer, cover with the lid, and cook until rice is tender and water is absorbed. Meanwhile, heat a sauté pan over medium high heat and cook and crumble the sausage. Transfer to a separate bowl and cook the livers until they are firm and no longer pink. Set the chicken livers aside and when cool enough to handle, finely chop. In the same pan, cook the onion, celery, bell pepper, and garlic until soft, about 5 minutes. Add the worcestershire sauce, parsley, and green onion. In a large bowl, fold together the cooked rice, crumbled sausage, minced livers, and sautéed vegetables. Season with salt and pepper.

Aired on 2/19/2017