Total Time
Prep 30 mins
Cook 0 mins

adopted recipe

Ingredients Nutrition


  1. Mince onion, bell pepper, celery and garlic.
  2. Grind livers and gizzards.
  3. 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.
  4. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
  5. Add the butter and stir until melted.
  6. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
  7. 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.
  8. Then stir in the chicken livers and cook about 2 minutes.
  9. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
  10. Remove from heat and leave covered until rice is tender, about 10 minutes.
  11. Remove bay leaves and serve immediately.
Most Helpful

2 5

Alot of work (I actually made the pork broth) and really wasn't that good. Gristly (from gizzards) and too strong a liver taste.

5 5

This is a great recipe. Really easy to make. I left out the gizzards and livers and used chorizo sausage and chicken instead. I made 6 servings, but it could have easily served 12.