Melt butter in a large skillet until it begins to brown.

Add diced onion, green onion, celery, and green bell pepper to the skillet and cook until slightly wilted.

Increase the heat and add ground beef, ground pork, chopped chicken liver, and chopped chicken gizzard to the skillet.

Cook the meat mixture until browned completely.

Add chicken stock, Louisiana hot sauce, and Kitchen Bouquet to the skillet.

Season generously with salt and pepper.

Reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the mixture is tender.

Strain the mixture, reserving the liquid.

Gently fold the meat and vegetable mixture into the cooked rice until thoroughly blended.

Add the reserved liquid to moisten the rice to the desired consistency.

Let the dirty rice sit for at least 1 hour, or preferably overnight, for the flavors to meld.