In two or three batches, chop the giblets, onion, bell pepper, and celery in a food processor until finely chopped.
Sauté the ground pork in a skillet until all the pink is gone. Drain the excess fat.
Heat the butter in a large, heavy saucepan and sauté the chicken-vegetable mixture until the onions are clear. Add the Worcestershire, crushed red pepper, Creole seasoning, salt, and marjoram. Stir, cover the pot, lower the heat, and simmer.
While that's cooking, prepare cook the rice. Put it, the chicken stock, and the salt into another saucepan. Bring the stock to a boil, lower to a simmer, cover, and cook 25 minutes, until all the liquid has been absorbed.
When the rice is cooked, fluff it with a kitchen fork and add it to the pan with the chicken-vegetable mixture. Add the ground pork. Stir to distribute all the ingredients. Add salt and pepper to taste.
Dump the mixture loosely into a pan and bake in a 300-degree oven for about five minutes, longer if the rice is very damp. It should be a little dry but not hard.