Cajun Dirty Rice

3/4 pound chicken gizzards

3 1/2 cups hot chicken or beef broth

2 tablespoons chicken, pork, or bacon fat

4 tablespoons butter

1/2 pound ground pork

1/2 cup each chopped onions, celery, green pepper -- and green onion tops

2 cloves garlic -- minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper, or dash Tabasco sauce

1 1/2 cups long-grain rice

1/2 pound chicken livers -- minced

Simmer gizzards in broth for 20 to 30 minutes, remove with slotted spoon, and grind or chop fine. Heat fat and half the butter (2 tablespoons) in a heavy casserole. Sauté the pork and gizzards over high heat until browned. Lower heat, add vegetables and seasonings, and cook until vegetables are wilted, about 5 minutes. Add rice and reserved broth, bring rapidly to a boil, stir once, cover, and lower heat. Simmer 15 minutes.

Sauté minced chicken livers in remaining butter for only 2 to 3 minutes ( they should still be faintly pink). Toss with the rice, taste for seasoning, and adjust. Cover and let rice fluff in a low (225degree) oven for 10 minutes (the rice becomes very moist with the addition of the vegetables).
Serves 4 to 6 as a main dish.