Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups), 1 medium celery stalk (about 1/2 cup), and 1 small red bell pepper (about 1/2 cup); finely chop 3 garlic cloves.

Step 2

Heat a Dutch oven over medium heat. Add 1 pound lean ground beef and 8 ounces ground pork. Cook, breaking up the meat into small pieces with a wooden spoon, until cooked through and browned, 7 to 9 minutes. Transfer to a bowl.

Step 3

Add 8 ounces chicken livers to the pot and sauté until cooked through, about 5 minutes. Transfer to a cutting board.

Step 4

Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter to the pot. When the butter is melted, add the onion mixture and cook, stirring occasionally, until starting to soften, about 8 minutes. Meanwhile, finely chop chicken livers when they are cool enough to handle.

Step 5

Return the ground meats and chicken livers to the pot. Add 1 1/2 cups long-grain white rice, 2 tablespoons Cajun or Old Bay seasoning, up to 2 tablespoons hot sauce of desired, 2 teaspoons dried thyme or 1 tablespoon finely chopped fresh thyme leaves, 1/2 teaspoon celery seeds if desired, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until evenly combined.

Step 6

Increase the heat to high. Add 3 cups low-sodium beef or vegetable broth and 1 dried bay leaf, and stir to combine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the rice is tender, about 20 minutes.

Step 7

Remove the pot from the heat and let sit covered for 10 minutes for the rice to steam. Meanwhile, pick the leaves from 1/4 medium bunch fresh parsley and coarsely chop until you have about 2 tablespoons.

Step 8

Remove and discard the bay leaf. Fluff the rice with a fork. Taste and season with more kosher salt as needed. Garnish with the parsley and serve with more hot sauce if desired.