Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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