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Dirty Rice Dressing By Danny Gaulden

1/2	pound	chicken gizzards
1/2	pound	chicken livers
1/2	pound	ground pork
2	medium	onions -- chopped
2	ribs	celery -- chopped
1		bell pepper -- chopped
2	cloves	garlic
1 1/2	cups	uncooked rice
3	cups	giblet stock water
2	teaspoons	cayenne pepper
2	teaspoons	salt
1 1/2	teaspoons	black pepper
1	teaspoon	paprika
1	teaspoon	dry mustard
2	stalks	green onion -- chopped
2	sprigs	parsley -- chopped
Place giblets (gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards. Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes. Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more). NOTES: Some people get turned off with giblets--don't let this fool you. It is very good, and a treat to enjoy. I love this stuff.