Finely chop or pulse the chicken gizzards in a food processor. In fry pan stir in ground beef, ground chicken gizzards, bell pepper and cook on medium-high heat until beef loses its pink color and bell pepper are soft. Remove excess grease.
Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chachere's.