---------- Recipe via Meal-Master (tm) v8.01
       Title: Dirty Rice
  Categories: Cajun, Pork/ham, Rice/grains
       Yield: 2 servings
       2 tb Chicken fat                         1 ts Black pepper
     1/2 lb Chicken gizzards                    2 ts Paprika
     1/4 lb Ground pork                         1 ts Dry mustard
       1 ea Bay leaves                          1 ts Cumin
       1 ea Yellow onions                     1/2 ts Thyme
   1 1/2 ea Celery stalks                     1/2 ts Oregano
     1/2 ea Bell peppers, green                 2 tb Butter
       1 ea Garlic cloves                       2 c  Pork stock
       1 ts Tabasco sauce                     1/2 lb Chicken livers
       1 ts Salt                                1 c  Rice
   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.