Preheat a heavy saucepot over medium high heat and add a splash of vegetable oil. Add the chicken livers. Sauté as they begin to brown, breaking them up with a wooden spoon. Continue to brown and mince them for about 15 minutes.
When all the liquid has evaporated and the chicken livers are browned and "dirty" add the green pepper, onion and celery. Stir well until the vegetables soften a bit. Add the rice and chicken broth. Season with salt and spice blend and bring to a simmer. Cover with a tight fitting lid, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender.
Louisiana Spice Blend:
Mix well and store in a tightly sealed jar.
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