Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          chicken soup stock -- or
                        canned chicken stock
   1      pound         chicken gizzards smoked
   1      pound         chicken livers smoked
   1      teaspoon      salt
   1      tablespoon    Worcestershire Sauce
     1/2  teaspoon      cayenne -- or more to taste
   3      tablespoons   olive oil -- or
                        bacon drippings
   2      medium        onions -- peeled and chopped
   2      cloves        garlic -- peeled and crushed
   1      large         green bell pepper -- seeded and
   4      ribs          celery -- coarsely chopped
   1      pound         smoked pork -- butt or picnic
   1      pound         smoked sausage -- hot or mild
   2      cups          uncooked long grain rice
                        black pepper -- to taste
   4                    green onions -- chopped
     1/4  cup           chopped parsley

Preparation:

Heat the chicken stock in a 12-quart pot and add the salt, Worcestershire, and cayenne. Cover to keep warm.. In the meantime chop all of the vegetables. Heat a large frying pan an add the oil or bacon drippings and sauté the yellow onion, garlic, green pepper, and the celery until tender. Remove from the pan. Add the pork, gizzards, liver, and sausage to the frying pan and sauté until warmed through. Drain the meat in a colander and discard the fat. Add the gizzards and livers along with the 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 to serve.