Gather the ingredients.

Heat oil in a high-sided pan over medium-high heat. Add pork; cook and stir until well browned and fat is rendered, 5 to 7 minutes.

Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes.

Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.

Reduce the heat to medium and add andouille sausage; cook and stir to release some flavor, 2 to 3 minutes. Stir in rice and chicken livers until well coated.

Add broth and salt; bring to a simmer over medium-high heat.

Add bay leaf and Worcestershire sauce, cover tightly, and reduce the heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.

Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes.

Taste for seasoning and discard bay leaf before serving.