6 c. chicken broth
1 lb. chicken gizzards
1 lb. chicken livers
1 lb. lean ground pork
1 lb. bulk Italian sausage
3 c. uncooked rice
1 tsp. salt
1 tbsp. Worcestershire
1/4 c. fresh chopped parsley
1 tsp. cayenne pepper
3 tbsp. olive oil
2 med. onions
2 tbsp. granulated garlic
1 lg. bell pepper
4 ribs of celery
1/2 tsp. black pepper
4 green onions
1 tbsp. or more Crystal hot sauce

Finely chop all meats, onions, celery and green pepper. Brown all these items with the olive oil or bacon drippings. Add salt, cayenne pepper, black pepper. Pan should be hot! Stir constantly to avoid sticking, about 10-15 minutes. Add the rest of the ingredients except the rice and broth, lightly brown about 2 minutes. Reduce heat, add broth and simmer 20 minutes, covered. Add rice, stir, bring to a boil uncovered, immediately reduce heat to lowest setting covered. Do not lift lid for 15 minutes. Longer is okay. Shut off stove after 10 minutes. Dirty rice is always better reheated next day. Serves 15-20.