Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   margarine -- or chicken fat
   6      ounces        chicken gizzards -- ground
   4      ounces        ground beef -- lean (or pork)
     3/4  cup           yellow onions -- finely chopped
     1/2  cup           bell peppers -- green, finely
                        chopped
     1/2  cup           eggplant -- diced in 1/4" chunks
   3      cups          chicken stock
     1/2  teaspoon      garlic -- minced
   1      large         bay leaf
   2 1/2  teaspoons     salt
     1/4  teaspoon      white pepper
     1/2  teaspoon      black pepper -- freshly ground
     1/2  teaspoon      cayenne pepper -- ground
     1/2  teaspoon      cumin -- ground
     1/2  teaspoon      oregano -- whole leaf
   6      ounces        chicken livers -- ground (2/3
   1 1/2  cups          raw rice -- converted
     1/2  cup           green onion tops -- thinly sliced

Preparation:

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes. Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product). Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes. Uncover and stir in the sliced green onions. NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork. From Chef Frank Brigtsenof Brigtsen's, New Orleans, L