1 lb bulk ground breakfast sausage
4-oz chopped chicken liver (optional) (if using, cook along with the ground sausage)
1/4 cup Worcestershire sauce
1 small green bell pepper diced
1 small red bell pepper diced
1 medium sweet onion diced
1 rib celery diced
4 cloves garlic minced
salt & black pepper to taste
1 1/2 cups long grain rice [such as Uncle Ben's Converted Rice]
5 cups low sodium chicken stock or water
2 tsp Cajun or Creole seasoning adjust to taste
2 bay leaves
1/4 cup chopped flat leaf parsley or cilantro
In a large stove top saucepan, over medium-high heat, sauté the sausage until no pink remains. Drain excess fat reserving 3 Tbsp in the pan. Deglaze the pan with Worcestershire sauce scraping any brown bits off the bottom of the pan. Add the diced veggies and garlic. Season with salt and black pepper to taste. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice. Stir the rice and cook for 1-2 minutes until it begins to brown. Add the chicken stock, creole seasoning and bay leaves. Lower the temperature and simmer over medium-low heat covered for 25 minutes. Cook until the rice is fully tender and the broth has been absorbed. Remove from the heat and stir in the chopped parsley. Keep covered until serving. Notes: If you'd like to add liver to the rice, 4 oz of chopped chicken livers will do nicely. Cook along with the ground sausage then proceed with the recipe as written.