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1
Heat a wide, heavy pan over medium-high heat. Add the ground pork and ground beef, if using, and cook, breaking up the meat, until no pink remains and the fat has rendered fully. Add the finely chopped pork liver and gizzard and cook, stirring, until the liver loses its raw colour and distributes evenly through the meat — it should not be identifiable as distinct chunks. The smell shifts from raw pork to a deeper, mineral-edged sauté.
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2
Add the onion, celery, and green bell pepper — the trinity — and cook until softened and translucent, stirring regularly to prevent the meat from scorching at the bottom of the pan. Add the garlic and cook for one further minute. The vegetables should be fully tender and the mixture cohesive, not watery.
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3
Season aggressively with Cajun seasoning. Taste the meat mixture before any rice is added. It should read as distinctly, even boldly seasoned at this stage — the rice will dilute the seasoning and what tastes correct here will taste mild in the finished casserole. This is where the dish lives or dies: under-seasoned meat cannot be recovered once the rice is folded in and the casserole goes into the oven.
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4
Remove from the heat. Fold in the cooked rice, adding stock or reserved meat cooking liquid gradually. The mixture should hold together when a spoon is pressed through it and scooped — moist and cohesive, but with no liquid pooling at the base of the pan. Add the beaten eggs and fold through to bind. The texture will be denser and more substantial than dirty rice.
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5
Transfer the mixture to a large, greased casserole dish, spreading it evenly. Bake at 175 °C for 30–40 minutes. In the final 5 minutes, scatter the sliced green onion tops over the surface. The casserole is done when the top has formed a golden-brown crust and the interior steams when a spoon is pressed into the centre.