2teaspoonCajun or Creole seasoning adjust to taste
¼cupchopped flat leaf parsley or cilantro
In a large stovetop skillet or saucepan, over medium-high heat, sauté the sausage until no pink remains. Drain excess fat reserving 3 tablespoon in the pan. (If using chicken livers, cook along with sausage.)
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 and warm until serving.
To add chicken livers to this recipe, cook 4 ounces of chopped chicken livers along with the sausage, then proceed with the recipe as written.