Instructions: Heat chicken stock in a 12-qt. pot and add gizzards and livers along with salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes.

In the meantime chop all the vegetables. Heat a large frying pan, add oil or bacon drippings and saute onion, garlic, green pepper and celery. Remove from pan. Add ground pork and sausage to same pan and saute until lightly browned.

Drain meat in a colander and discard fat. Remove livers and gizzards from the stock, reserving stock. Cool them for a moment and coarsely grind in meat grinder or food processor. Add gizzards and livers, along with browned meats, to the vegetables. Place all in a large pot and add 1/2 c. reserved chicken stock. Cover and simmer 20 minutes. Meanwhile, using 4 c. of reserved stock, cook the rice. Add 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"

look!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.