Just calm down! The name comes not from the ingredients or even the process, but from the appearance of the rice. The chicken livers and gizzards give this wonderfully flavored old down-home dish a rather "dirty" look. I really do love this stuff and your kids will enjoy it as well as the funny name. This dish is Creole.
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.