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["Heat chicken stock in a 12-quart.", "pot and add in gizzards and livers along with salt, Worcestershire sauce and cayenne.", "Cover and lightly boil for 30 min.", "In the meantime chop all the vegetables.", "Heat a large frying pan, add in oil or possibly bacon drippings and saute/fry onion, garlic, green pepper and celery.", "Remove from pan.", "Add in grnd pork and sausage to same pan and saute/fry till lightly browned.", "Drain meat in a colander and throw away fat.", "Remove livers and gizzards from the stock, reserving stock.", "Cold them for a moment and coarsely grind in meat grinder or possibly food processor.", "Add in gizzards and livers, along with browned meats, to the vegetables.", "Place all in a large pot and add in 1/2 c. reserved chicken stock.", "Cover and simmer 20 min.", "Meanwhile, using 4 c. of reserved stock, cook the rice.", "Add in cooked rice to completed vegetables and meat; gently stir in green onions and parsley.", "Taste for salt and pepper and serve.", "Serves 8-10.", "NOTE: The name comes from the appearance of the rice.", "The livers and gizzards give this old down-home dish a rather ""dirty""
