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DIRTY RICE

1 lb giblets (wild fowl, chicken, or turkey), finely chopped
1/2 lb pork pan sausage
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onion tops, chopped
2 cup raw rice
Salt and pepper to taste

Boil the giblets in salted water until very tender. Reserve this
liquid for cooking rice (adding more water if necessary). In heavy,
deep skillet start pork sausage on low heat, and as soon as fat
begins to cook out, add onion, bell pepper, celery, and garlic.
Continue cooking on low heat, stirring occasionally, until all
vegetables are soft. Add cooked rice, giblets, green onion tops,
parsley, salt and pepper, and stir all together thoroughly, but
lightly. If possible, add some drippings from the fowl or meat
which you are serving. Do not let parsley and green onion tops
become scorched. Better when prepared a day ahead. Freezes.
Serves 10-12. A must for every Cajun's table! (Bobbie Hopkins)

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