Remove giblets packet from chicken and wings from bird, and set aside. Rub down the chicken with 1 T. of the Creole seasoning. Roast until done, then cut meat up into 1/2″ chunks, or whatever size you’d like to use. Meanwhile, cook sausage in a large, heavy skillet (cast iron works best) until browned. Drain sausage and add to chicken in a bowl and set aside. Pour off majority of grease, but keep the skillet uncleaned, saving as much of the fond as possible.
In a heavy pot, put gizzards, livers, wings, necks, etc. in the water, bring to a boil, and simmer for about 30 minutes. Skim off any scum that rises to the surface. Let cool and remove the meat from the bones. Finely mince meat, and return to the water. Set aside for the moment.
Over medium to medium-high heat, melt butter in the sausage skillet after scraping and loosening the fond. Add rice and fry until golden brown. This will take approximately 30-45 minutes, and you will need to stir frequently to prevent from sticking. Add onions, garlic, celery, bell pepper and parsley. Fry until transparent.
Combine broth and chicken gizzard/liver combo. with rice in a large pot or Dutch oven. The water should be about 1″ above rice combination, so add more if needed. Add seasoning, and bring to a boil. Cook until the water has almost evaporated and is just bubbling on top of the rice. Stir often to prevent sticking. Add meats, cover, and simmer over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. Stir well and serve when ready!