Store-bought Cajun seasoning is okay to use. But, if you decide to make your own mix, the formula is given below. You will not use all of it though. Store the excess in a tightly covered jar and use within two weeks.
Stir together all the ingredients for Cajun seasoning. Transfer into a tightly covered jar and set aside.
Cut the andouille into one-inch slices.
Throw the sausage slices in a hot frying pan and cook over medium-high heat until cooked through and browned, and a generous amount of fat has been rendered.
Add the chopped celery, carrot and onion. Sprinkle with a little salt and pepper. Cook, stirring occasionally, until the onion bits start to turn translucent.
Add the chopped bell pepper and sweet peas. Cook, stirring, for a minute or two.
The chopped chicken livers go in next. Throw them in, sprinkle in Cajun seasoning and stir. The chopped liver will soak up the oil; if the mixture appears too dry, you have the option of adding more oil. I prefer butter.
Add the rice. Cook, stirring, until the rice is heated through and the coloring looks even.