Recipe - Dirty Rice

2 tablespoon Chicken fat
One half pound Chicken gizzards
One fourth pound Ground pork
1 Bay leaves
1 Yellow onions
1 One half Celery stalks
One half Bell peppers, green
1 Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoon Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
One half teaspoon Thyme
One half teaspoon Oregano
2 tablespoon Butter
2 cup Pork stock
One half pound Chicken livers
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini