Cajun Dirty Rice

• 1/4 lb. chicken gizzards
• 1/4 lb. chicken livers
• 1 1/2 c. water or chicken stock
• 1/4 tsp. salt
• 1/4 tsp. Worcestershires sauce
• 1/4 tsp. red ground pepper
• 1 Tbsp. bacon drippings, oil or margarine
• 1 bay leaf
• 2 or 3 green onions, chopped
• 1/4 c. chopped celery
• 1/2 red pepper, chopped
• 1/4 lb. ground beef
• 1/2 lb. hot bulk sausage
• 1/2 c. uncooked rice

1. Boil the gizzards and livers in water or stock to which have been added Worcestershire sauce, salt and pepper.
2. Boil about 30 minutes; remove gizzards and livers (keeping liquid); grind and set aside.
3. In a Dutch oven or heavy skillet, saute the onions, celery and peppers in the drippings, oil or margarine until browned.
4. Brown ground meat and sausage in separate skillet; pour off excess grease.
5. Put vegetables, gizzards, livers, meat and sausage in Dutch oven.
6. Saute about 5 minutes. Add 1 cup of reserved liquid and simmer about 1 hour. Add liquid if needed. Cook rice and mix with meat mixture.
7. Bake in a covered dish at 325u0b0 for 30 minutes.
8. Serves 4 or 5.
9. Freezes well if you wish to double the recipe.

chicken gizzards, chicken livers, water, salt, worcestershires sauce, red ground pepper, bacon, bay leaf, green onions, celery, red pepper, ground beef, hot bulk sausage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272866 (may not work)