1 pound of ground beef ( I use grass fed)

1/2 pound of cleaned chicken livers

2 cups of white rice

4 cups of chicken stock

1 cup of chopped bell peppers

1 cup of chopped celery

1 whole shallot, chopped

1 tablespoon salt, divided

1 teaspoon black pepper

1 tablespoon Cajun seasoning

1 tablespoon cayenne pepper

1 teaspoon onion powder

1 tablespoon fresh garlic

1 cup of chopped cilantro


Cook the rice to directions on the package using the chicken broth. I usually do 2 cups of rice to 4 cups of broth ratio. Set aside to cool.

Prepare your livers. Chop it in half, remove any white, stringy veins and rinse with water. Drain well.

To a cast iron pot on high heat, add the whole chicken livers. Season with 1/2 teaspoon salt.

Cook the liver for about 5 minutes, searing it on both sides. Don’t worry if the liver is not cooked all the way through. It goes back in to cook some more after.

Remove the liver from the pot and chop it up really fine using a knife. Set aside.

To the same cast iron pot, add the ground beef and cook until it is browned through, breaking it apart as it cooks.

Add back the chopped liver. Add the celery, peppers, and shallots.

Cook until the veggies have softened. Add the spices, salt, black pepper, Cajun seasoning, cayenne pepper, onion powder and fresh garlic.

Mix and cook some more for about 5-8 minutes. If the meat starts to stick to the bottom of the pot, add about 1/2 cup of water or broth.

Add in the cooked rice. Cook until the rice is heated through and garnish with the cilantro.

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Enjoy! I sure did!
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