1 (14 oz.) can chicken broth, 1/2 cup water, 1 bay leaf, 1 1/2 cup short -grain wild rice, 1 T.salted butter, melted, 1/2 lb. hot breakfast sausage, 1/2 cup white onion chopped, 2 celery stalks, chopped, 2 stalks green onions, sliced, 1 T. green bell pepper, chopped, 1/2 cup chicken liver, chopped, 1 cup frozen green beans, thawed, 2 garlic cloves, minced, 2 1/2 tsp. Cajun seasoning, 1/4 cup fresh parsley, chopped, 1/4 tsp thyme.
Get out a heavy Dutch oven, add the broth, water, and the bay leaf. Bring to a boil, add the rice and butter, stir, reduce the heat to a simmer, cover the pot, and cook for 17-20 minutes. Remove from the heat. Do not remove the lid. Get out a heavy skillet, add the sausage, and cook until there is no pink. Add the onions, celery, and bell pepper, cook for about 3-minutes or until the onions are translucent. Add the liver, cook for another 4-6 minutes, add green beans, garlic, salt, and thyme, cook for another 2 minutes, mix well. Remove the bay leaf from the rice, fluff the rice with a fork, add the meat mixture to the rice and serve.