Dirty Rice
Chef Paul Prudhomme's Louisiana Kitchen page 224-225
serves 6

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

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.