Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.

Combine the oil and flour in a large heavy saucepan over medium heat. Stir constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards.

Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add to vegetables. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Preheat the oven to 400 degrees F.

Season the squab with Essence. Stuff the rice dressing into the cavity of each squab.

Using butchers twine, tie the legs together tightly, to close the cavity of each squab. Place the squab on a baking sheet and brush each with the melted butter. Roast 25 for minutes or until golden brown and the internal temperature reaches 150 degrees F.

Remove the squab from the oven and allow to cool for a couple of minutes before serving.

In a sauté pan, over medium heat, cook the bacon until crispy. Add the shallots and haricots verts. Season with salt and pepper. Sauté for 2 minutes. Remove from the heat.

Place a squab in the center of each serving plate. Spoon some of the reduction sauce over each squab. Lay some of the haricots verts around each squab. Garnish with parsley.

CREOLE SEASONING: Combine all ingredients thoroughly.

Yield: 2/3 cup