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Dirty Rice

2 T Chicken fat
1/2 lb Chicken gizzards
1/4 lb Ground pork
1 ea Bay leaves
1 ea Yellow onions
1 1/2 ea Celery stalks
1/2 ea Bell peppers, green
1 ea 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.


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