Add the rice and bay leaves – turn down the heat to a medium, cover until rice is finished cooking. Cook 5-7 minutes more or until sausage and chicken livers are no longer pink; drain and set aside. Add garlic; cook 1 minute longer. In the same skillet, saute the onion, celery, green onions and parsley in butter until the vegetables are tender. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook, stirring, about 1 minute. Add sausage and chicken livers. Stir in rice. Add thyme, red pepper flakes and black pepper. In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add broth, basil, thyme, salt, pepper and hot pepper sauce. The first time that I made a sausage and rice casserole, it was a recipe from a fellow blogger, Mandy, and was in her latest cookbook that had just been released. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. How to make dirty rice. Cook Sausage – Add the Italian sausage to a large Dutch oven and cook on medium-high heat – breaking it up as you go along, until no longer pink. Cook, stirring often, until sausage is well-browned. Cook Rice – Add 4 cups of the chicken broth to a saucepan and bring to a boil over medium high heat. Add reserved liquid from mushrooms and scrape bottom of pan. Cook until onions are slightly softened. Stir in rice, sausage and chicken livers. In this post I’m sharing my version of a Sausage and Rice Casserole.. Y’all, go ahead and file this under delicious!It’s a great casserole as a meal or a side dish for larger dinners, like Thanksgiving or Christmas..