1/4 lb ground beef

1/4 lb breakfast sausage

3 large chicken livers, trimmed and chopped very fine

Salt and pepper to taste

1/2 large onion, diced

1/2 cup small dice green bell pepper

1/2 cup small dice red bell pepper

3 stalks celery, chopped

3 large cloves garlic, finely minced

1 large or 2 small bay leaves

4 sprigs fresh thyme

1 tbsp Tony's seasoning

1 tsp oregano

Cayenne pepper to taste

3-4 cups beef broth

1 3/4 cups long grain white rice

Green onions for garnish, bias cut

In a large pot over medium heat, cook ground beef, sausage, and chopped chicken livers. Break up the meat finely and season with salt and pepper.

Allow the meat to brown and stick to the bottom of the pot to create color.

Once desired color is reached, add onions, bell peppers, and celery. Continue to stir, scraping the bottom of the pot to lift the fond. Add a little beef broth if needed.

When vegetables are almost soft, add minced garlic and stir for about 30 seconds.

Add about half of the beef broth and all seasonings (bay leaves, thyme, Tony's, oregano, and cayenne). Reduce heat to low, cover, and simmer for at least 30 minutes.

Taste and adjust seasonings as needed.

20 minutes before serving, add the remaining beef broth and stir in the rice.

Cover the pot, reduce heat, and cook for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and keep covered.

Just before serving, fluff the rice with a fork and garnish with green onions.