Servings: 8

1½ cups long-grain white rice 1½ cups long-grain white rice
2 Tbsp. extra-virgin olive oil, divided 2 Tbsp. extra-virgin olive oil, divided
1¾ lb. ground pork 1¾ lb. ground pork
4 tsp. Tony Chachere's, divided 4 tsp. Tony Chachere's, divided
1 large onion, finely chopped 1 large onion, finely chopped
1 large green bell pepper, finely chopped 1 large green bell pepper, finely chopped
4 celery stalks, thinly sliced 4 celery stalks, thinly sliced
6 garlic cloves, finely chopped 6 garlic cloves, finely chopped
1 Tbsp. plus 1 tsp. Worcestershire sauce 1 Tbsp. plus 1 tsp. Worcestershire sauce
1 Tbsp. (or more) hot sauce 1 Tbsp. (or more) hot sauce
1 tsp. freshly ground pepper 1 tsp. freshly ground pepper
¼ tsp. Morton kosher salt, plus more ¼ tsp. Morton kosher salt, plus more
1 bunch scallions, dark green parts only, thinly sliced 1 bunch scallions, dark green parts only, thinly sliced
¼ cup finely chopped parsley ¼ cup finely chopped parsley

Rinse 1½ cups long-grain white rice in a fine-mesh sieve until water runs clear. Transfer to a medium saucepan and pour in 2 cups water Bring to a boil, then reduce heat to low and cover. Cook until water is absorbed, 16 to 18 minutes. Remove from heat and let sit, still covered, 10 minutes. Uncover, fluff rice with a fork, and let cool. (Alternatively, you can use a rice cooker, or use 3 cups leftover cooked long-grain white rice.)
Heat 1 Tbsp. extra-virgin olive oil in a large high-sided skillet or Dutch oven over medium-high. Add 1¾ lb. ground pork and 2 tsp. Creole seasoning and cook, breaking up meat into small pieces and stirring occasionally with a wooden spoon or heatproof rubber spatula until browned, 7 to 10 minutes. Transfer to a medium bowl with a slotted spoon (it's okay if there are some brown bits stuck to the bottom). Reserve skillet.
Add remaining 1 Tbsp. extra-virgin olive oil to reserved skillet and heat over medium-high Cook 1 large onion, finely chopped, stirring occasionally, until softened and golden brown. 8 to 10 minutes. Add 1 large green bell pepper, ribs and seeds, finely chopped, and 4 celery stalks, thinly sliced, and cook, stirring occasionally, until softened and vegetables have taken on a little color, 5 to 7 minutes. Add 6 garlic cloves, fnely chopped, and cook, stirring occasionally, just until fragrant, about 1 minute.
Return pork to pan, then add cooled rice, 1 Tbsp. plus 1 tsp. Worcestershire sauce, 1 Tbsp. hot sauce, 1 tsp. freshly ground pepper, ¼ tsp Morton kosher salt, and remaining 2 tsp Creole seasoning. Cook, stirring, until combined and rice and meat are heated through, about 1 minute. Remove from heat and stir in 1 bunch scallions, dark green parts only, thinly sliced, and 1 cup finely chopped parsley. Taste dressing; season with more salt and add more hot sauce if needed.