Dirty Rice

• 1 lb. giblets (1/2 liver)
• 1/2 lb. pork sausage
• 1 c. onion, chopped
• 1/2 c. bell pepper, chopped
• 1/2 c. celery, chopped
• 2 cloves garlic, chopped
• 1/2 c. fresh parsley, chopped
• 1/2 c. green onion tops, chopped
• 2 c. raw rice
• salt and pepper to taste

1. Boil the giblets (gizzards and hearts) in salted water until very tender.
2. Set aside the water.
3. Saute the livers in small amount of oil.
4. Grind or chop the gizzards and liver.
5. Start the sausage to cooking in a skillet on low heat.
6. When fat begins to cook out, add the onion, bell pepper, celery and garlic.
7. Continue cooking on low heat while stirring occasionally, until all the vegetables are soft, then add the giblets and livers and simmer for 5 minutes.

giblets, pork sausage, onion, bell pepper, celery, garlic, fresh parsley, green onion, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834385 (may not work)