Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water 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 about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 368 (39%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 717mg||221 %|
|Sodium 297.4mg||10 %|
|Potassium 1096.2mg||29 %|
|Total Carbohydrate 91.3g||27 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 82.7g|
|Protein 53.4g||76 %|
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Calories per serving: 952
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