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.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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