Adapted from Emeril Lagasse's dirty rice recipe.

Ingredients:

• 3 Tablespoons vegetable oil
• 1/2 lb chicken livers, chopped fine
• 1 lb hot pork sausage, removed from casings and crumbled
• 1 cup finely chopped yellow onion
• 1/4 cup finely chopped celery
• 2 teaspoons minced garlic
• 1 Tablespoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups chicken stock
• 2 bay leaves
• 5 cups cooked rice, chilled (see the dutch oven rice recipe)
  
• 1/4 cup minced fresh parsley leaves

Preparation:
In a 12-inch dutch oven, heat 2 tablespoons oil over a full spread of coals.  Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes.  Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Cajun seasoning, salt and pepper, and cook, stirring, for about 5 minutes.  Add the stock and bay leaves and stir, scraping (gently!  This is a dutch oven we're talking about here!) the bottom of the oven to loosen any brown bits.  Bring to a boil, then remove about 2/3 of the coals and simmer for 5 minutes.  Add the rice and stir thoroughly.  Cook until the rice is heated through, about 5 minutes.  Remove from heat and remove the bay leaves.  Stir in the parsley and serve.

Serves 8