Categories: Rice, Cajun 
      Yield: 2 servings 
  
      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.