Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   chicken fat
     1/2  pound         chicken gizzards
     1/4  pound         ground pork
   1                    bay leaves
   1                    yellow onions
   1 1/2                celery stalks
     1/2                bell peppers -- green
   1                    garlic cloves
   1      teaspoon      Tabasco sauce
   1      teaspoon      salt
   1      teaspoon      black pepper
   2      teaspoons     paprika
   1      teaspoon      dry mustard
   1      teaspoon      cumin
     1/2  teaspoon      thyme
     1/2  teaspoon      oregano
   2      tablespoons   butter
   2      cups          pork stock
     1/2  pound         chicken livers
   1      cup           rice

Preparation:

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.