The pecan rice dressing is found on most holiday tables in South Louisiana. It incorporates all of the best of bayou country: the seafoods, meats and nuts.

• 6 chicken livers
• 1 pound ground beef
• 1 pound ground pork
• 1/4 pound butter
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced bell pepper
• 1/4 cup diced red bell pepper
• 2 tbsps diced garlic
• 1 pint select oysters and liquid
• 6 cups cooked white rice
• 1/2 cup sliced green onions
• 1/2 cup chopped parsley
• 1/2 cup chopped pecans
• salt and cracked black pepper to taste

In a small saute pan, poach chicken livers in lightly salted water until done. Remove and set aside to cool. Once cool, chop and reserve. Retain poaching liquid.

In a large heavy bottom saute pan, melt butter over medium high heat. Add ground beef and pork and saute until golden brown and grains of meat are totally separated, approximately thirty minutes. Add chopped chicken livers, onions, celery, bell peppers and garlic. Continue to saute an additional thirty minutes or until vegetables are totally cooked. You may need to add the poaching liquid from the livers to keep the mixture moist during cooking.

Add oysters and oyster liquid and continue to cook until oysters have almost cooked away. Chop oysters into the meat mixture as they cook. Add cooked rice, stir well into the mixture and garnish using green onions, parsley and pecans. Season to taste using salt and black pepper. Serve as a rice casserole or stuff a turkey or duck with this mixture.