In a medium saucepan, bring chicken broth or water to a boil with bay leaf. Add rice, cover and reduce heat to low. Cook for 15 to 18 minutes or until rice is tender. Remove bay leaf.

Meanwhile, in a deep, heavy nonstick skillet over medium heat, cook the sausage until lightly browned and no longer pink , about 10 minutes.

With a slotted spoon, transfer sausage to a towel lined plate and set aside; drain off all but 1 tablespoon of fat in the skillet. Add livers to the hot fat and cook, stirring, until just cooked through, about 10 minutes.

With a slotted spoon, remove livers to chopping board. Finely chop the livers and set aside.

Add the butter to the skillet. When melted, add onion, celery, bell pepper and garlic and saute until tender, about 10 minutes.

Return sausage and livers to the skillet. Add rice and green onions and gently toss with meat mixture until combined. Cook, tossing constantly, until rice is heated through, one to three minutes. Season to taste with salt, pepper and pepper sauce.