Anonymous Tue May 23 19:40:53 2006

---Seasoning Mix---

1 teaspoon cumin ground

1/2 teaspoon oregano leaves -- dried

1/2 pound chicken gizzards -- ground

2 bay leaves

1/2 cup celery -- finely chopped

1-1/2 teaspoons salt

1-1/4 teaspoons paprika

1/2 cup green pepper finely chopped

2 tablespoon butter unsalted

1/3 pound chicken livers -- ground

1 teaspoon mustard -- dry

1/2 teaspoon thyme leaves -- dried

2 tablespoon chicken fat or vegetable oil

1/4 pound pork -- ground

1/2 cup onion -- finely chopped

2 teaspoons cayenne -- ground

1-1/2 teaspoons black pepper

2 teaspoons garlic -- minced

2 cups chicken stock

3/4 cup rice uncooked -- (converted)

Since you like Cajun food, here is a recipe that is basic with a Cajun meal. It's from Paul

Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl

and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over

high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.

Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir

thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to

medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if

you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock

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 five minutes. Remove

from heat

and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as

not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and

serve immediately. Posted to the BBQ List by Jim Anderson on

Apr 03, 1998.