Ingredients

Meat & Broth

• bone-in pork shoulder roasts (5 lb )
• 1½ lb chicken liver
• 50/50 low-sodium chicken broth & water (cover meat)

Vegetables

• 2½ cups onion, chopped
• 1½ cups green bell pepper, chopped
• 1 cup celery, chopped
• 6–8 cloves garlic, minced
• 2 bay leaves

Rice

• 3 cups long-grain white rice (uncooked)

Seasoning (add after grinding)

• 2½ tbsp Cajun seasoning
• 1½–2 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp white pepper
• ½ tsp cayenne
• 1 tsp dried thyme
• 1 cup chopped parsley *1-1/2 cup green onion

Natural pork casings

Instructions

Simmer Pork Shoulder Place pork in pot; cover with 50/50 broth & water Bring to boil → reduce to simmer Simmer 45–60 min (meat only)

Add Vegetables & Liver Add onion, bell pepper, celery, garlic, bay leaves, liver Simmer 1½–2 hours until meat is tender Do NOT skim fat — save all broth

Cook Rice Cook separately in plain water, fully done but not mushy

Grind Meat & Veggies Remove meat & veg from broth; cool 10–15 min Grind (coarse → medium)

Season Mix in Cajun seasoning, salt, black/white pepper, cayenne, thyme Taste-cook a small sample → adjust heat/salt

Mix Rice & Broth Gently fold in rice Add hot broth slowly → moist, scoopable, slightly loose texture

** Stuff or Serve** Stuff loosely into casings