Cajun Dirty Rice - cooking recipe

Ingredients

1 tsp. ground red pepper
1 1/2 tsp. salt
1 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. chicken fat (pan drippings or vegetable oil)
1/2 lb. chicken gizzards, cooked and ground
1/4 lb. ground pork
2 bay leaves
1/2 c. onions, finely chopped
1/2 c. green peppers, finely chopped
1/2 c. celery, finely chopped
2 tsp. minced garlic
2 c. chicken stock or pork stock
1/3 lb. chicken livers, cooked and ground
3/4 c. uncooked rice
1/2 bunch carrots, washed, peeled and both ends cut off
1/2 stick butter
3 Tbsp. brown sugar
2 Tbsp. cornstarch
1 Tbsp. lemon juice or 1 jigger dark rum
1/4 c. pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Preparation

Cut carrots into thick circles.
Boil carrots in a saucepan half-filled with water until they are tender.
Remove from heat. Pour 1 1/2 cups of the hot water from the cooked carrots into a small bowl.
Add lemon juice (or rum) into the hot water.
Add cornstarch and brown sugar.
Stir until they are thoroughly dissolved.
Add cinnamon, nutmeg and allspice.
Stir again.
Add butter and let it melt.
Add nuts and mix one last time.