Cajun Pride Dirty Rice

2 Tbsp peanut oil
2 Tbsp flour
1 lb ground pork sausage
1 cup diced yellow onions
1/2 cup diced green bell peppers
1/2 cup diced celery
1 lb chicken livers, trimmed clean
1 can (14.5 size) chicken stock or broth (about 1 3/4 cup)
salt and cayenne pepper to taste
5 cups cooked long-grain rice
3 Tbsp chopped fresh parsley
3 Tbsp finely chopped green onions (white and green parts)

In a Dutch oven or heavy bottom soup pot, whisk together the peanut oil and flour. Put over medium heat and cook, whisking constantly, until you get a 'milk chocolate' color roux.  Be sure you whisk constantly.
Remove from heat immediately when the roux reaches the desired color, and keep whisking for a couple minutes to bring the temperature down a bit; set aside.
In a heavy skillet, put the pork sausage, onions, green bell peppers, and celery over medium heat and cook until pork is no longer pink and the vegetables soften. Then scrape out into the Dutch oven with the roux.
In the same heavy skillet over medium heat, add the chicken livers (add a little oil if needed) and saute until the chicken livers are tender and cooked through.  They should be slightly browned (crispy) around the edges but don't over cook.  Just cut one open to check. 
When liver is cooked, spoon out onto a work surface, allow to cool, then chop up very fine. You can put it in the food processor and pulse several times if this is easier.
Add the liver to the Dutch oven with roux/sausage/veggie mixture.
Pour the chicken stock into the skillet you cooked the liver in, put over medium heat, bring to a gentle boil, stirring up the browned bits, for about 2 minutes; then pour this into the Dutch oven.
Add the salt and cayenne pepper to taste to the Dutch oven, stir, cover, and put Dutch oven over very low heat.  Simmer slowly for about 20 minutes, stirring several times.
Add the cooked rice, parsley, and green onions to the Dutch oven, stir well, then simmer together over low heat just until rice is hot.
Stir before serving.
Serve hot.