6 cups Chicken stock or canned broth
1 pound chicken gizzards
1 pound chicken livers
1 tsp. salt
1 Tbsp. Worcestershire
½ tsp cayenne, or to taste
3 T olive oil or bacon drippings
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 Large green sweet bell pepper, seeded and chopped
4 ribs celery, coarsely chopped
1 pound lean ground pork
1 pound bulk Italian sausage, hot or mild
2 cups uncooked long-grain rice
Fresh ground black pepper to taste
4 green onions, chopped
¼ cup chopped parsely
Heat the chicken stock in a 12-quart pot and add the gizzards and livers, along with the salt, worcestershire, and cayenne. Cover and lightly boil for 30 minutes.
In the Meantime, chop all of the vegetables. Heat a large frying pan and add the oil and saute the yellow onion, garlic, green pepper, and celery until tender. Remove from the pan.
Add the ground pork and sausage to the frying pan and saute until lightly browned. Drain the meat in a colander and discard the fat.
Remove the livers and gizzards from the chicken stock, reserving the stock. Cool them for a moment and coarsely grind in your meat grinder. Add the gizzards and livers, along with the browned meats, to the vegetables. Place all in the stock pot and add 1/2 cup of the chicken stock. Cover and simmer for 20 minutes.
Meanwhile, using 4 cups of the reserved chicken stock, cook the rice. Add the cooked rice to the completed vegetables and meat and gently stir in the green onions and parsley.
Taste for salt and pepper and serve.