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Cajun Rice with Pork Mince and Chicken Livers

Cajun Rice with Pork Mince and Chicken Livers

This is a great dish to serve in the middle of the table and have everyone help themselves.  Lots of nutrients added by the chicken livers and it gives a creamy texture when eating but your family won’t even notice.



  • The night before prepare your chicken livers and rice.  Place chicken livers in a small bowl, cover with filtered water and add 2 tbsp ACV and place in fridge.  Add the 2 cups of rice to a large bowl, cover with 4 cups of filtered water and add 2 tbsp ACV, cover and leave on bench at room temperature.  You can skip this step if you want but soaking your rice will make it easier to digest plus makes a difference to the texture and taste.
  • On the day of cooking, drain water from rice, rinse and cook according to directions with approximately 2 cups of chicken stock.
  • Drain liquid from chicken livers and set aside.
  • Heat your choice of oil in a large pan over medium heat and saute the bacon.  Add onions and saute for 2 mins then add the capsicum and celery.  Continue to saute until onions become soft.
  • Add chicken livers and pork mince and stir until both are browned.
  • Add in your Cajun seasoning and mix well.  Stir in rice and let the flavours infuse the dish.
  • Garnish with shallots and serve.
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