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.