2 tb Chicken fat

    1/2 lb Chicken gizzards; ground

    1/4 lb Pork; ground

      1    Bay leaves

      1    Onions; minced

  1 1/2    Celery; minced

    1/2    Bell peppers, green; minced

      1    Garlic cloves; minced

      1 ts Tabasco sauce

      1 ts Salt

      1 ts Pepper, black

      2 ts Paprika

      1 ts Dry mustard

      1 ts Cumin

    1/2 ts Thyme

    1/2 ts Oregano

      2 tb Butter

      2 c  Stock, pork

    1/2 lb Chicken livers; ground

      1 c  Rice; uncooked

  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
  botton well. Add the stock 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 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. From: Ellen Cleary (Fidonet
  1:396/15.2) Source: Chef Paul Prudhomme, Louisiana Kitchen.