Dirty Rice

Yield: 2 Servings

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 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.