Preheat oven to 350˚F

​Toss the livers, 1 teaspoon of olive oil and a dash of salt and pepper in a glass or stainless bowl. Place the livers on a baking sheet with sides and place it on top rack of the oven. Bake them for 20 minutes. Cool the livers, finely chop them and set aside.

​Heat the remaining 3 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat. Add the onions and garlic and saute, stirring for 2 to 3 minutes until he onions become translucent. Add the sausage, Tasso and chicken livers and saute for 3 minutes. Add the rice and stir until the rice is coated by the olive oil.

​Pour in the chicken broth and bring the mixture to a boil, stirring constantly. Cover the saucepan and place it in the oven. Bake the rice for 20 to 30 minutes or until all of the liquid is absorbed and the rice is tender. Uncover the saucepan, add the green onions and fluff the rice and onions with a fork. Season with salt, black pepper and Tabasco to taste.

​Serve immediately.