I pull out my biggest cast iron skillet for this one y'all! Heat it on medium high.

Cook the rice according to directions. It should yield 4 cups of cooked rice when done and set aside.

Add the ground beef and breakfast sausage to the skillet. Break the meat apart and brown. When it's pretty much cooked through, add the chopped chicken livers and continue to cook. The chicken livers will cook pretty quickly and are easy to break down further in the skillet by mashing them with the back of a wooden spoon.

Remove the cooked meat from the skillet with a slotted spoon and set aside.

Add bacon fat to the skillet and melt. Once the fat is melted down add the flour and stir to combine into a roux. Keep that spoon moving to cook the roux until it darkens as desired.

Once your roux mixture has browned as desired, add 1/4 cup of the chicken stock to deglaze the skillet and work that roux mixture in. Add the vegetables in and stir to mix everything together. Slowly add the rest of the chicken stock.

Add seasonings.Keep that spoon moving and cook until the vegetables are softened 5-6 minutes. The sauce will thicken. Continue to cook until it reduces a little.

Return the cooked meat back to the skillet and combine with the sauce and vegetables. Incorporate the cooked rice and stir into the meat and vegetables. Simmer for a minute or two until everything is warmed through.