(Ingredients:
- 3/4 pound chicken gizzards
- 3 1/2 cups hot chicken broth or beef broth
- 1 to 2 tablespoons bacon drippings
- 4 tablespoons butter, divided
- 1/2 pound ground lean pork
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped green onions with tops
- 2 medium cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
- 1 1/2 cups long-grain rice
- 1/2 pound chicken livers, finely diced
Preparation:
Simmer gizzards in the chicken or beef broth for 20 to 30 minutes. Remove gizzards with a slotted spoon; grind or mince. Reserve broth. Heat bacon drippings and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and gizzards over high heat until pork is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15 minutes, until rice is tender.Sauté minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes .
Serves 4 to 6.
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