Cajun Dirty Rice With Chicken Livers and Ground Pork

Gather the ingredients. The Spruce / Nita West In a large saucepan over high heat, bring the chicken or beef broth to a boil. The Spruce / Nita West Add the chicken gizzards to the broth and reduce heat to low; simmer the gizzards for 30 minutes. The Spruce / Nita West Remove with a slotted spoon and grind them or chop them very finely. Reserve the broth. The Spruce / Nita West Add the drippings or oil and 2 tablespoons of the butter to a Dutch oven or flameproof casserole over medium heat. When the oil and butter mixture is hot, add the ground pork and ground or chopped gizzards. The Spruce / Nita West Cook, stirring frequently until browned. The Spruce / Nita West Lower the heat. Add the onions, celery, bell pepper, garlic, salt, pepper, paprika, and cayenne. Stir and continue cooking until the vegetables are tender—about 5 to 7 minutes. The Spruce / Nita West Add the rice and reserved broth and then quickly bring to a boil. Preheat the oven to 250 F. The Spruce / Nita West Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender. The Spruce / Nita West Sauté minced chicken livers in the remaining 2 tablespoons of butter for 3 minutes. The Spruce / Nita West Toss the minced chicken livers with the rice, taste for seasoning, and adjust with more salt and pepper, as needed. The Spruce / Nita West Cover the pan or casserole and place it in the preheated oven for 10 minutes. The Spruce / Nita West Fluff with a fork. The Spruce / Nita West Serve and enjoy. The Spruce / Nita West