Slice the pork butt, pork liver and chicken gizzard into 2-inch cubes. Place the cubed meat in the freezer for 1 hour to get it very cold before grinding. In a small bowl combine the dried bell pepper, minced onion, garlic powder, salt, browning, roux and enough water to make a thick paste. Coat the cubed meat in the spice paste. Next, immediately grind it once on the 4.5 mm (3/16) fine grinding plate. After grinding, mix the ground meat by hand until it is uniform and tacky. Finally, brown 1360 g (3lb) of the Dirty in a skillet in batches being careful not to overcrowd the pan. After each batch of Dirty is browned, break it into small bits using a pastry cutter.

Preheat a large skillet with high sides over medium-high heat. Add the fat of your choice to the skillet. Into the fat, add the onion and bell peppers. Season it generously with salt, pepper, cajun seasoning and MSG (optional). After the onions and bell peppers begin to sweat add the bouquet garni of the sage and rosemary. When the aromatics have reduced in size by half and a brown fond has formed on the bottom of the skillet, deglaze it with chicken bone broth and scrape the brown bits off the bottom of the skillet. To the skillet, add the browned Dirty along with the rest of the Chicken stock and cook it over medium-high heat until all the liquid of the bone broth is cooked off. Adjust the seasoning level if necessary. The Dirty Rice Mix is now complete.