Rest easy, however, that the name simply designates what some feel to be the "look" of this delicious Cajun rice dish and in no way reflects on the cook's kitchen or personal habits!

Cook the rice in 2 cups of the chicken stock or broth (cook rice in the usual manner - about 20 minutes). Reserve aside the other 1/2 cup of the stock or broth. In a large frying pan that has a cover, fry the meat mixture in the butter until it loses its pink coloring. (Very Important, especially when using pork and organ meats!) Add in the onion, celery, garlic, and peppers. Saute together about 4-5 minutes. Pour in the reserved stock and add the cooked rice. Stir all ingedients together. Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed. Serves 8 as a side dish.

*If you can, get your butcher to grind the livers, grizzards, and pork together for you. If not, either chop them very finely or grind them coarsely in a food processer.

(c) copyright, Samantha Kaye, "My Dead Daddy's Cajun Recipes", 6/94