2 tsp. cayenne pepper
1-1/2 tsp. each salt, black pepper, dry mustard, ground cumin
1-1/4 tsp. sweet paprika
1/2 tsp. each dried thyme and dried oregano
2 Tbsp. vegetable oil
1/2 lb. chicken gizzards, ground in food processor
1/4 lb. ground pork
2 bay leaves
1/2 cup each onion, celery, green pepper, finely chopped
2 tsp. garlic, minced
2 tsp. Joe's Stuff seasoning or any all-purpose seasoning
3 Tbsp. unsalted butter
3-1/2 cups chicken stock
1/3 lb. chicken livers, ground in food processor
1-3/4 cups par-boiled white rice, preferrably converted



In a large skillet heat vegetable oil on high and saute the gizzards, pork and bay leaves until meat is thoroughly browned (about 6 minutes) stirring occasionally.
Stir in seasoning mix, then add onion, celery, green pepper and garlic. Stir thoroughly, scraping bottom of pan well.
Add butter and stir until melted.
Reduce heat to medium and cook for 8 minutes, stirring constantly and scraping bottom of the pan (to avoid excess sticking use a heavy-bottom skillet).
Add chicken stock and stir until any of the mixture stuck to the bottom of the pan comes free.
Cook another 8 minutes over high heat, stirring only once.
Stir in chicken livers and cook for 2 minutes.
Add uncooked rice, stir well, cover the pan, reduce the heat to low and cook for 5 minutes.
Remove skillet from heat and leave covered until rice is tender . . . about 10 minutes.
Remove bay leaves and serve immediately.


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