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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups uncooked long-grain rice |
1 quart water |
5 chicken wings (about 3/4 pound) |
5 chicken gizzards (about 1/4 pound) |
5 chicken hearts (about 1 ounce) |
5 chicken livers (about 1/4 pound) |
1 pound ground hot pork sausage |
1/4 cup butter, margarine, or bacon drippings |
1 large onion, chopped |
1 cup chopped green pepper |
3 stalks celery, chopped |
1 tablespoon dried parsley flakes |
Directions:
1. Cook rice according to package directions; set aside.
2. Combine water and next 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes; add chicken livers, and cook 10 to 12 minutes or until tender. Drain, reserving 3/4 cup liquid. Remove meat from wings; coarsely chop wing meat, gizzards, hearts, and livers. Set meat aside.
3. Brown sausage in Dutch oven, stirring until it crumbles; drain and set aside.
4. Melt butter in Dutch oven; add onion, green pepper, and celery. Cook over medium heat 5 minutes or until tender, stirring often. Add sausage, chopped meat, and reserved liquid. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in cooked rice and parsley. Serve warm.
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