Dirty Rice

• 6 c. fresh or canned chicken broth
• 1 lb. chicken gizzards
• 1 lb. chicken livers
• 1 tsp. salt
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. cayenne or more to taste
• 3 Tbsp. olive oil or bacon drippings
• 2 medium yellow onions, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 1 large green sweet bell pepper, seeded and chopped
• 4 ribs celery, coarsely chopped
• 1 lb. lean ground pork
• 1 lb. bulk Italian sausage (hot or mild)
• 2 c. uncooked long grain rice
• freshly ground black pepper to taste
• 4 green onions, chopped
• 1/4 c. chopped parsley

1. Heat the chicken stock in a 12-quart pot and add the gizzards and livers along with the salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes.

chicken broth, chicken gizzards, chicken livers, salt, worcestershire sauce, cayenne, olive oil, yellow onions, garlic, green sweet bell pepper, celery, lean ground pork, italian sausage, long grain rice, freshly ground black pepper, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587190 (may not work)