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