Prov's "If You Thought Bill Romanowski Was Dirty, You Should See This" Dirty Rice

This recipe is tremendous with less spicy meats, such as turkey, roast pork or chicken (broiled, roasted, or grilled).  It takes a little prep time, measuring out all the spices and cutting up everything, but it is worth it.  I have never tasted a storebought, boxed, or even restaurant, version as good.  I admit it is based on a Cajun recipe by the great Paul Prudhomme, whose cookbooks I recommend.  This makes its appearance on my Thanksgiving Day table every single, stinking year.

Spice Mixture (mix first):

1 tsp Salt
1 tsp Black pepper
2 tsp  Paprika
1 tsp  Dry mustard
1 tsp  Cumin
1/2 tsp  Thyme
1/2 tsp   Oregano
A dash or two of cayenne pepper (careful here -- some recipes call for a 1/2 tsp or more, but it can be very hot if your cayenne is fresh; I cut it to a couple of shakes)

Other Ingredients:

2 tablespoons vegetable oil

1/2 pound ground chicken gizzards (I just chopped 'em fine with a knife)

1/4 pound ground pork

2 bay leaves

1/2 cup finely chopped diced onions

1/2 cup finely diced celery

1/2 cup finely diced green bell peppers

2 teaspoons minced fresh garlic

(the preceding four ingredients you can chop and just store together until you're ready to use; they go in together)

2 tablespoons unsalted butter

3/4 cup uncooked converted rice

2 cups chicken or pork stock

1/3 pound ground chicken livers (again, I just chop 'em fine)

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Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well.  Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. 

Stir in the spice mixture.

Add the onions, celery, bell peppers and garlic.  Stir thoroughly, scraping the skillet bottom well, and add the butter and stir until melted.  Reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom well, for 4 minutes. 

Add the rice and cook, constantly stirring and scraping the skillet bottom, for 4 minutes, when the rice should start to crackle and pop.

Add the stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally, for 4 minutes. 

Stir in the chicken livers, cover the skillet, and reduce the heat to very low. 

Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes.  (The rice is finished this way to preserve the delicate flavor of the livers by not overcooking them.)

Remove the bay leaves and discard like a decisive schematic advantage. 

Serve immediately.

You can double this and it turns out great.