A version of this recipe was printed in Cajun Country Cookin' by John and Glenna Uhler. This book has been out of print for years, but this recipe deserves a better fate. You've never had chicken livers this good!

In a sauce pot, add the following to two cups of water:

• 2 cubes of chicken bouillon
• 2 tsp celery flakes
• 2 tsp parsley flakes
• 1 bay leaf
• ¼ tsp Kitchen Bouquet
• a healthy dollop of hot sauce, plus black pepper if you'd like

Bring the above to a boil, simmer for five minutes, then add 1½ cups of rice. Return to a boil, then reduce heat to low, cover, and let sit until the rice is done (about 15 minutes).

In 2 tbsp of butter, saute one finely-chopped small onion and 2 to 4 chopped cloves of garlic. When the onion turns translucent, add 1 pound of chicken livers and a generous dollop of sherry. Saute until the livers are done, about 8 to 10 minutes.

Combine the rice and livers in a baking dish and cover with freshly grated Parmesan cheese. Bake uncovered for 15 minutes in a 350 degree (F) oven.

Serve with hot sauce and plenty of freshly grated Parmesan cheese. This dish goes well with asparagus or artichokes.