Checking the ingredient list, nothing here relies on wheat flour, breadcrumbs, or a sneaky soy-based seasoning blend — the savory depth comes from the classic Cajun trio of onion, celery, and green bell pepper, cooked down until soft and fragrant with garlic, smoked paprika, and a kick of cayenne. Ground pork and finely chopped chicken livers get browned separately for maximum flavor, then folded back in with fluffy long-grain rice so every grain picks up that deep, rustic color and richness. It's a one-skillet dish with real texture contrast — tender rice, savory crumbles of meat, a little heat from the Cajun seasoning — finished with a scatter of fresh green onion and parsley. This is a dish built on rice, broth, and a well-seasoned meat-and-vegetable base, which makes it a naturally solid pick for a gluten free table. Serve it hot, straight from the skillet, for a satisfying weeknight dinner with serious Louisiana flavor.
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Combine the rice and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the rice is tender and all the liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the vegetable oil in a large (12-inch) skillet or Dutch oven over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 5–6 minutes. Use a slotted spoon to transfer the pork to a plate, leaving the rendered fat in the pan.
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