Sear the sausage: In a dry skillet over medium heat, add 4.8 oz smoked sausage and sear for about 3 minutes or until lightly browned on both sides. Transfer to a plate and set aside.

Sauté the chicken liver: Add 1 tbsp olive oil and chopped 4 oz chicken liver to the same skillet. Cook over medium heat for about 3 minutes or until almost cooked through.

Sauté the ground pork: Add 6 oz 85% lean ground pork to the chicken liver. Cook over medium-high heat for about 6 minutes, stirring constantly to break up the pork. Add minced 1 tbsp garlic, 1/2 tsp black pepper, and 1/8 tsp salt. Stir and cook for another minute.

Cook the vegetables: Add 3 oz bell peppers, 2.5 oz carrots, 3 oz onions, 1/2 tsp Cajun seasoning, 1/4 tsp paprika, and 1/4 tsp cayenne pepper. Stir and cook for 5 minutes over medium heat or until the vegetables are slightly softened.

Mix in the rice: Add 3 cups cooked medium-grain rice and 1 tbsp olive oil. Mix thoroughly to break up the rice. Add 1/2 tsp black pepper, 1/8 tsp salt, and 1 tsp Worcestershire sauce. Mix again to season evenly. Put the sausage back into the skillet along with the chopped 1 oz scallions. Stir again for 1 minute. Turn off the heat.

Serve: Transfer the rice into a bowl or deep dish. Garnish with freshly chopped 1 tbsp parsley and serve immediately.