Cajun Dirty Rice

• 1/2 lb. chicken livers, minced
• 3/4 lb. chicken gizzards
• 3-1/2 cup hot chicken broth
• 2 tbsp. chicken, pork,
• bacon fat
• 4 tbsp. butter
• 1/2 lb. ground pork
• 1/2 cup each chopped onions, celery, green pepper and green onion tops
• 2 cloves garlic, minced
• 2 tsp. salt
• 1 tsp. black pepper
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1 dash Tabasco sauce
• 1-1/2 cup long-grain rice

1. Simmer gizzards in broth for 20 to 30 minutes, remove with slotted spoon, and grind or chop fine.
2. Heat fat and half the butter (2 tablespoons) in a heavy casserole.
3. Saute the pork and gizzards over high heat until browned.
4. Lower heat, add vegetables and seasonings, and cook until vegetables are wilted, about 5 minutes.
5. Add rice and reserved broth, bring rapidly to a boil, stir once, cover, and lower heat.
6. Simmer 15 minutes.
7. Saute minced chicken livers in remaining butter for only 2 to 3 minutes (they should still be faintly pink).
8. Toss with the rice, taste for seasoning, and adjust.
9. Cover and let rice fluff in a low (225F) oven for 10 minutes (the rice becomes very moist with the addition of the vegetables).
10. Serves 4 to 6 as a main dish.

chicken livers, chicken gizzards, chicken broth, chicken, bacon, butter, ground pork, onions, garlic, salt, black pepper, paprika, cayenne pepper, tabasco sauce, longgrain rice

Taken from www.foodgeeks.com/recipes/17808 (may not work)