Louisiana Dirty Rice
3 tablespoons butter or chicken fat
6 ounces Chicken gizzards, ground
4 ounces lean ground beef
3/4 cup Yellow onions, finely chopped
1/2 cup Bell peppers, green, finely chopped
1/2 cup Eggplant, diced in ¼" chunks
3 cups Chicken stock
1/2 teaspoon Garlic, minced
1 lrg Bay leaf
2 1/2 teaspoons Salt
1/4 teaspoon White pepper
1/2 teaspoon Black pepper, freshly ground
1/2 teaspoon Cayenne pepper, ground
1/2 teaspoon Cumin, ground
1/2 teaspoon Oregano, whole leaf
6 ounces Chicken livers, ground
1 1/2 cups Raw rice, converted
1/2 cup Green onion tops, thinly sliced
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the butter or chicken fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes.
Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon (this will intensify the flavor!)
Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a and bring to a boil. Let simmer for 2 minutes.
Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for about 20 minutes.
Uncover and stir in the sliced green onions. Serve!