Cajun "Dirty Rice" - cooking recipe

Ingredients

1 lb. chicken or turkey gizzards
1/2 lb. chicken, duck or turkey livers
1 c. sausage or bacon drippings
2 medium onions, finely chopped
1 large green bell pepper, finely chopped
2 celery stalks, finely chopped
4 large cloves garlic, minced
3 c. chicken broth
1 tsp. fresh ground black pepper
cayenne pepper to taste
salt
1/4 c. minced parsley
6 green onions, chopped
4 c. white rice, cooked

Preparation

Remove tough outer skin from gizzards.
Place gizzards and livers in food processor and puree.
Heat drippings in a 6-quart Dutch oven on medium heat.
Add gizzard-liver mix and cook until browned (10 minutes).
Add onion, bell pepper, celery and garlic and cook until transparent (5 to 7 minutes).
Add chicken broth, black and cayenne pepper; scrape bottom of pan to bring up liver/gizzard meat.
Reduce heat to low; cook, stirring often until thickened (45 minutes or so).
Fold in parsley, green onion and cooked rice.
Blend well; cook just to heat through.
Serve hot.
Makes 6 to 8 servings.