1/2 lb bacon
1/2 lb ground pork
1 lb ground chicken livers
1 large onion, finely diced
1 green bell pepper, finely diced
2 ribs celery, finely diced
3 cloves garlic, minced
2 cups chicken broth
1 bay leaf
1/2 tsp ground thyme
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
5 cups cooked rice, at room temperature
4 green onions, including tops, minced
1/4 cup parsley, minced

In a heavy Dutch oven, saute bacon, pork and livers until very brown. Let the meat stick to the skillet a bit before stirring. Add onion, bell pepper, celery and garlic and cook until they are wilted.

Add chicken broth, bay leaf, thyme, cayenne pepper, salt and pepper. Simmer for 30 minutes. Remove bay leaf. Add rice and toss the mixture until rice is hot. Stir in green onions and parsley. Adjust seasonings.  (Serves 8 to 10)

Katharine Carmichael, chef and caterer, Beaumont, Texas

Per serving (based on 10 servings): 285 calories; 22 grams