Preparation / Directions:
Combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes.
Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes.
Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes.
Remove bay leaves and serve.
Source: Chef Paul Prudhomme's Louisiana Kitchen page 224-225 serves