Bring 4 cups chicken broth to a boil in a large pot. Add the rice and bay leaf. Stir to combine letting it return to a boil. Turn it to simmer, cover and cook until the rice is tender; about 20 minutes. Remove from the heat and let it sit covered for a few minutes. Fluff with a fork and remove the bay leaf.
Brown the ground beef and pork sausage in a large skillet over medium heat. When it is about halfway through the browning process add the onions, celery, green pepper, and chicken livers (if using) cooking until the vegetables are tender.
Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly. Stir in the Bourbon Street Bae seasoning, 1 /2 cup chicken broth, and rice. Add the chopped parsley, green onions, and season with Everyday Gourmet to taste.