Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Chicken fat
1/2 lb Chicken gizzards; ground
1/4 lb Pork; ground
1 Bay leaves
1 Onions; minced
1 1/2 Celery; minced
1/2 Bell peppers, green; minced
1 Garlic cloves; minced
1 ts Tabasco sauce
1 ts Salt
1 ts Pepper, black
2 ts Paprika
1 ts Dry mustard
1 ts Cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Stock, pork
1/2 lb Chicken livers; ground
1 c Rice; uncooked

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 botton well. Add the
stock 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 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. From:
Ellen Cleary (Fidonet 1:396/15.2) Source: Chef Paul Prudhomme,
Louisiana Kitchen.

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