Cajun Dirty Rice

• 6 chicken gizzards
• water
• 1/2 c. chicken fat or vegetable oil
• 2 chicken livers
• 1/2 lb. ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 2 garlic cloves, minced or pressed
• 1/4 tsp. red (cayenne) pepper
• 1 to 2 tsp. salt
• 2 bay leaves
• 1/2 tsp. dried leaf thyme
• 2 c. water
• 2 c. uncooked long grain rice
• 4 green onions, chopped
• 1/4 c. chopped fresh parsley

1. Place gizzards in a medium-sized saucepan.
2. Add water to barely cover.
3. Bring to a boil; reduce heat and simmer about 30 minutes or until gizzards are tender.
4. Set aside with cooking liquid.

chicken gizzards, water, chicken, chicken livers, ground beef, onion, green bell pepper, celery stalks, garlic, red cayenne, salt, bay leaves, dried leaf thyme, water, long grain rice, green onions, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058511 (may not work)