1/2 lb. ground pork
1/2 lb. chicken gizzards, finely chopped
1/4 c. vegetable oil
2 tbsp. flour
1 1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. chopped celery
1 1/2 tsp. minced fresh garlic
1/4 c. chopped fresh parsley
1 tsp. thyme
1 bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. cumin powder
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 lb. chicken livers, finely chopped
1/2 lb. chicken broth
3 c. cooked rice

In a large skillet, thoroughly brown ground pork and gizzards in hot oil. Add flour, onion, green pepper, celery, garlic, parsley, salt and spices. Simmer 20 minutes or until vegetables are tender.

In another skillet, cook chicken livers 5 minutes, stirring frequently. Add chicken broth; simmer 5 minutes. Combine liver and broth with meat mixture. Place rice in warm bowl; add meat mixture and mix thoroughly. Serves 6 to 8.