Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***seasoning mix***
   2      teaspoons     ground red pepper -- (cayenne)
   1 1/2  teaspoons     salt
   1 1/2  teaspoons     black pepper
   1 1/2  teaspoons     sweet paprika
   1      teaspoon      dry mustard
   1      teaspoon      ground cumin
     1/2  teaspoon      dried thyme leaves
                        ***other ingredients***
     1/2  teaspoon      dried oregano leaves
   2      tablespoons   chicken fat or vegetable oil
     1/2  pound         chicken gizzards ground
     1/4  pound         ground pork
   2                    bay leaves
     1/2  cup           finely chopped onions
     1/2  cup           finely chopped celery
     1/2  cup           finely chopped green bell peppers
   2      teaspoons     minced garlic
   2      tablespoons   unsalted butter
   2      cups          chicken or pork stock
     1/2  pound         chicken livers ground
     3/4  cup           uncooked converted rice

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes. Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes. Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve. Source: Chef Paul Prudhomme's Louisiana Kitchen page 224-225 serves