Dirty rice

Great taste, I like it very much. Excellent dish (if you like liver).

DIRTY RICE 

Canola oil                                    2 Tbsp
Chicken giblets                           12 oz
Chicken livers                             4 oz
Onion, chopped fine                   8 oz
Celery, chopped fine                  1 rib    
Green pepper, chopped fine      1 ea 
Garlic cloves, minced                 2 ea
Salt                                              1 tsp
Ground black pepper                 1/2 tsp
Cayenne pepper                         1/16 tsp or to taste
Chicken stock                             1/4 cup
Butter                                          4 oz
Tabasco sauce                            to taste
Worcestershire sauce                 to taste 
Parsley, minced                          2 Tbsp
Green onions, chopped              1/4 cup
Boiled rice, cooked                      12 oz

1. Cut the chicken liver and giblets into small pieces and pass through a coarse grinder or pulse in a food processor. Heat the oil in a heavy large skillet and cook the livers and giblets until they begin to turn brown. Let this get very crispy (BUT DO NOT LET IT GET BLACK).
   
2. Add the trinity (onions, green pepper, celery) and garlic, salt, black pepper, cayenne, and scrape the livers and giblets from the pan bottom. This step is known as a “scrape.” Add the stock, cover tightly, and sweat (étouffée) for 20 minutes.
   
3. Remove the lid, add the butter, Tabasco, Worcestershire, parsley, and green onion.
   
4. Fold in the boiled rice and adjust the salt and pepper.