2 tsp. cayenne pepper
1 1/2 tsp. salt and black pepper
1 1/4 tsp. sweet paprika
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano
2 tbsp. vegetable oil
1/2 lb. cooked chicken gizzards, ground
1/2 lb. pork, ground
2 bay leaves
1/2 c. each: onion, celery and green bell pepper
2 tsp. minced garlic
2 tbsp. melted butter
3 c. cooked rice
1/2 c. chopped green onions

Mix the first 7 ingredients in a small bowl and set aside. Cook pork over high heat for about 6 minutes with bay leaves. Add chicken gizzards. Stir in seasoning mix, then add onions, celery, bell peppers and garlic. Add butter. Reduce heat to medium and cook 8 minutes, stirring constantly, scraping bottom of pan. (It will stick a lot.) Add 1 cup chicken broth. Stir until any mixture comes loose from bottom of pan. Cook about 8 minutes over medium heat. Add meat. Cook about 2 to 3 minutes. Add rice and mix thoroughly. Cover and steam about 5 minutes. Remove from heat and mix uncooked green onions into mixture. Remove bay leaves and serve. Cook rice with chicken broth.