2 tsp Cayenne
1 1/2 tsp Salt
1 1/2 tsp Black Pepper
11/4 tsp Paprika
1 tsp Dry Mustard
1 tsp Ground Cumin
1/2 tsp Dry Thyme
1/2 tsp Dry Oregano
2 Tb Vegetable Oil
1/2 Lb Chicken Gizzards, ground
1/4 Lb Ground Pork
2 Bay Leaves
1/2 C Onion, minced
1/2 C Celery, minced
1/2 C Green Bell Pepper, minced
2 tsp Garlic, minced
2 Tb Butter
2 C Chicken Stock
1/3 Lb Chicken Livers, ground
3/4 C Converted Rice
Combine the seasoning ingredients in a small bowl and set aside.
Heat a 5.5-quart, covered sauté pan over high heat and add the oil, gizzards, pork and bay leaves. Cook, stirring occasionally, until thoroughly browned – about 6 minutes.
Stir in the seasoning mix, onions, celery, green pepper and garlic. Stir thoroughly and scrape the pan bottom well.
Add the butter and stir until melted. Reduce the heat to medium and cook for about 8 minutes, stirring frequently. Keep scraping the bottom.
Add the stock and scrape the pan bottom clean. Cook for 8 minutes over high heat stirring once.
Stir in the chicken livers and cook for two minutes.
Stir in the rice and cover the pan. Cook over low heat for 5 minutes.
Remove from the heat and rest, covered for 10 minutes.
Remove the bay leaves and serve immediately.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan