Cut the chicken liver and giblets into small pieces and pulse in a food processor. (Please ask for help from an adult.) Heat the oil in a heavy large skillet and cook the livers and giblets until they begin to turn brown. (Be Careful, Hot Oil Can Splatter) Let this get very crispy (BUT DO NOT LET IT GET BLACK).

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". (Adding a small amount of chicken stock can make it easier to remove the liver and giblets from the bottom of the pan.) Add the stock, cover tightly and cook (etouffée: slowly cook in a tightly covered pan) for 20 minutes.

Remove the lid, add the butter, Tabasco , Worcestershire, parsley and green onion.

Stir in the boiled rice adjust the salt and pepper. And Enjoy.