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Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir
thoroughly, scraping pan bottom well. Add the butter and stir until
melted. Reduce heat to medium and cook about 8 minutes, stirring
constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan
bottom comes loose; cook about 8 minutes over high heat, stirring once.
Then stir in the chicken livers and cook about 2 minutes. Add the rice and
stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately.
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