How to give dirty rice more "Boudin taste"? Add extra pork liver?

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So I make my dirty rice with ground meat and a tub of savoies mix. Anyone ever add extra pork liver to give it more of a boudin taste? Any ideas or recipes welcome. Thanks

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3lbs ground pork
3lbs ground beef
1lb of ground chicken liver, gizzard and hearts
1 1/2 lbs chopped onion
1 lb chopped shallots
3 bell peppers diced fine
6 stalks celery diced fine
6 cloves garlic diced fine
1 bunch green onions chopped fine
1/2 bunch parsley chopped fine

Brown all of you meat take it out it out and cook your vegetables till the onions and shallot are past clear then add your garlic and cook it till you can smell the garlic. Then add 1/2 the green onions, 1/2 of the parsley and the meat back to the pot. Cook it for about 30-40 minutes. Right at the end add the rest of the green onions and parsley.

Mix with rice that's been left in the fridge over night till you get it the consistency you want. It's make a lot but you can freeze the left overs in a Ziploc. It freezes pretty good.


Just guessing but I would say 1 cup of raw rice to a pound of the mixture.

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We make "rice dressing".. A lb of beef to a half lb of pork. No liver. Onion, bellpepper, celery, the white part of the green onion, thinly sliced and garlic and a little chicken stock to make it wet. Add sliced green onions and chopped fresh parsley at the end. And it tastes like boudin out of the casing.

The green onion is important and underdiscussed part of Cajun cooking and if you master the use of it and the amount to use, you have the secret of a major component of good boudin, sauces and gravies, too.

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