Ingredients Weight Measure
Bacon 3/4 lb.
Chicken gizzards, finely chopped 1-1/2 lbs.
Paprika 1 Tbsp.
Black pepper 1-1/2 tsp.
Salt 1 tsp.
Onions, chopped 8 oz. 1-1/2 cups
Celery, chopped 6 oz. 1 cup
Green pepper, chopped 7 oz. 1 cup
Garlic, minced 5 cloves
Chicken livers, chopped 3 lbs.
Chicken broth or stock 3 qts.
Worcestershire sauce 1/3 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Converted uncooked rice 44 oz. 6-1/2 cups
Parsley, chopped 1/2 cup


  1. In skillet, sauté bacon 5 minutes or until lightly browned. Drain bacon, crumble and reserve. Add gizzards; sauté 5 minutes.
  2. Stir in paprika, pepper and salt; cook 2 minutes. Add onions, celery, green peppers and garlic; sauté 5 minutes. Add chicken livers; cook 3 minutes.
  3. Stir in chicken broth, Worcestershire sauce and TABASCO® Sauce; bring to boil.
  4. Stir in rice and reserved bacon; bring to boil. Reduce heat, cover and simmer 20 minutes or until rice is cooked.
  5. Sprinkle with parsley and serve.

Yield: 25 servings