1/2 c. oil
1/4 tsp. red pepper seasoning
1/2 lb. lean ground beef
1 bell pepper, chopped
2 stalks celery, chopped
2 c. canned chicken broth
2 tsp. salt
1/4 tsp. powdered thyme
1 lb. chicken livers
1 onion, chopped
1 bay leaf
3 shallots, chopped

1. Cook chicken livers, cool and grind.

2. In a heavy pan, brown ground beef.

3. Add onion, bell pepper and celery, cook over medium heat until onions are transparent, add salt, red pepper, thyme, whole bay leaf and chicken broth. Simmer for 30 minutes low heat and add chicken livers just before removing from heat, mixing well.

4. There should be about 1/2 cup liquid remaining in pan. Remove bay leaf.

5. Combine freshly steamed rice with the hot meat mixture and blend well. Add shallots after removing form heat. Cover tightly and let stand 30 minutes. Heat before serving. Hint: You can grind the livers raw.