Some Louisiana-style recipes that use liver and onions include Cajun-spiced chicken livers with bacon and onion, Cajun blackened chicken livers with lemon and garlic, and liver and onions. To make a basic liver and onions recipe, toss 1 1/4 pounds of thinly sliced calf livers in 1 cup of flour seasoned with salt and pepper. Saute thinly sliced onions in 3 teaspoons of bacon fat until they're tender, remove them from the heat, and fry the livers until browned.
To make Cajun-spiced chicken livers with bacon and onion, fry 6 to 8 slices of bacon until browned and crispy, and remove them from the pan. Crumble up the bacon slices, and then saute 1 chopped onion in the bacon fat until it softens.
Pat 1 pound of chicken livers dry with a paper towel, and season them with a mixture of 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of cayenne powder and 1/4 teaspoon of garlic powder. After removing the onions, add the livers to the skillet, and cook them for three minutes per side. Add the onion and bacon back into the skillet, cook everything for a few more minutes, and serve the dish warm.