Step 1

Heat oil in a skillet over medium-high heat. Add onion, celery, and bell pepper and cook until translucent, about 5 minutes.

Step 2

Stir in the minced garlic and cook for another 30 seconds.

Step 3

Add the ground beef and break it apart with a wooden spoon. Brown for about 5 minutes, stirring occasionally.

Step 4

If using chicken livers, add them now. Let them cook for another five minutes. For andouille sausage, cook for 2 to 3 minutes.

Step 5

Season with paprika, cumin, cayenne, garlic powder, oregano, thyme, salt, and pepper to taste.

Step 6

Add the rice and stir well to coat with the seasoning. Add the beef broth, bay leaf, and Worcestershire sauce. Adjust salt and pepper if necessary.

Step 7

Cover tightly, and reduce the heat to medium-low without stirring until most of the liquid is absorbed and the rice is tender for about 20 to 30 minutes.

Step 8

Discard bay leaf and stir in the green onions. Garnish with parsley.