Rice toasted in bacon fat before simmering for an extra smoky Southern profile.
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In a large heavy-bottomed pot or Dutch oven, fry the diced bacon over medium heat until crispy and the fat has completely rendered.
Remove the crispy bacon bits with a slotted spoon and set aside, leaving all the liquid gold bacon fat in the pot.
Add the dry rice to the hot bacon fat and cook, stirring constantly, for 4-5 minutes until the rice smells nutty and looks opaque or slightly golden.
Push the rice to the edges of the pot and add the ground pork and minced chicken livers to the center; brown thoroughly while breaking the meat into very small crumbles.
Stir in the onion, bell pepper, and celery (the Holy Trinity) and sauté until the vegetables are softened, about 6 minutes.
Add the garlic, Cajun seasoning, and Worcestershire sauce, stirring for 1 minute until fragrant.
Pour in the chicken broth, bring to a rolling boil, then immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes.
Remove from heat and let sit covered for 5 minutes; fluff with a fork, stir in the reserved crispy bacon and fresh parsley before serving.
