3 cups chicken broth
1 small bay leaf
1½ cups long-grain white rice
½ lb. hot Cajun or Italian sausage (casings
removed) I like Jimmy Dean rolled sausage
½ lb chicken livers,rinsed
1 Tblsp. margarine
1 large onion,finely chopped
1 celery rib with leaves,finely chopped
1 large bell pepper,finely chopped
2 large cloves garlic,minced
4 green onions,thinly sliced
Salt,freshly ground pepper and hot pepper to taste

In a medium saucepan,bring chicken broth to a boil with bay leaf.Add rice,cover and reduce heat to low.Cook for 15 to 18 minutes,or until rice is tender.Remove bay leaf.

Meanwhile,in a deep,heavy nonstick skillet over medium heat,cook the sausage until lightly browned and no longer pink,about 10 minutes.

With a slotted spoon,transfer sausage to a towel-lined plate and set aside;drain off all but one tablespoon of the fat in the skillet.Add livers to the hot fat and cook,stirring,until just cooked through,about 10 minutes.

With a slotted spoon,remove livers to a chopping board.Finely chop livers and set aside.

Add the butter to the skillet.When melted,add onion,celery,bell pepper and garlic.Saute until tender,about 10 minutes.

Return sausage and livers to the skillet.Add rice and green onions and gently toss with meat mixture until combined.Cook,tossing constantly,until rice is heated through,one to three minutes.
Season to taste with salt,pepper and hot pepper sauce.

Serves 8 to 10