Dirty Rice

• 4 chicken livers
• 4 chicken gizzards
• 4 chicken necks
• 1/2 c. diced ham
• 1 lb. hot pork sausage
• 1 green pepper
• 2 stalks celery
• 1 c. chopped parsley
• 1 3/4 c. rice
• 1 bunch scallions, chopped
• 1 large onion, diced
• 2 tsp. sausage fat - oil
• 1 large chopped onion
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 1 bunch chopped scallion
• 1/2 c. melted butter or margarine
• 1/4 c. chopped parsley

1. Place chicken parts in large saucepan with water to cover. Cook over medium-high until tender.
2. Remove from saucepan and dice meat, reserving cooking liquid.
3. Fry sausage.
4. Dice or chop.
5. In 2 teaspoons of sausage fat, saute chopped onion, pepper and celery until almost tender; then add scallion.
6. Cook few minutes more. Add ham, sausage, chopped chicken, butter and parsley to pan.
7. Add the reserved liquid from cooking to chicken; season with salt and pepper.
8. Simmer 15 minutes before blending into rice.
9. Serves 4 to 5 people.

chicken livers, chicken gizzards, chicken necks, ham, hot pork sausage, green pepper, stalks celery, parsley, rice, scallions, onion, sausage fat oil, onion, green pepper, stalks celery, scallion, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381247 (may not work)