Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Chicken fat 1 t Black pepper
1/2 lb Chicken gizzards 2 t Paprika
1/4 lb Ground pork 1 t Dry mustard
1 ea Bay leaves 1 t Cumin
1 ea Yellow onions 1/2 t Thyme
1 1/2 ea Celery stalks 1/2 t Oregano
1/2 ea Bell peppers, green 2 T Butter
1 ea Garlic cloves 2 c Pork stock
1 t Tabasco sauce 1/2 lb Chicken livers
1 t Salt 1 c Rice

Mince onion, bell pepper, celery and garlic. Grind livers and
gizzards. Place fat, gizzards, pork and bay leaves in large heavy
skillet over high heat; cook until meat is thoroughly browned, about
6 minutes, stirring occasionally. Stir in the onion, celery, bell
pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin,
thyme, and oregano; stir thoroughly, scraping pan bottom well. Add
the butter and stir until melted. Reduce heat to medium and cook
about 8 minutes, stirring constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the
pan bottom comes loose; cook about 8 minutes over high heat, stirring
once. Then stir in the chicken livers and cook about 2 minutes. Add
the rice and stir thoroughly; cover pan and turn heat to very low;
cook about 5 minutes. Remove from heat and leave covered until rice
is tender, about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.

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