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.