Directions:
- In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook 5-7 minutes more or until sausage and chicken livers are no longer pink; drain and set aside.
- In the same skillet, saute the onion, celery, green onions and parsley in butter until the vegetables are tender. Add garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.5 Kcal (856 kJ) | ||
| Calories from fat | 104.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 18% | |
|---|---|---|---|
| Cholesterol | 116.87mg | 39% | |
| Sodium | 423.89mg | 18% | |
| Potassium | 198.85mg | 4% | |
| Total Carbs | 14.11g | 5% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 3.2mg | 18% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 161.46 Kcal (676 kJ) | ||
| Calories from fat | 82.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 18% | |
|---|---|---|---|
| Cholesterol | 92.27mg | 39% | |
| Sodium | 334.67mg | 18% | |
| Potassium | 157mg | 4% | |
| Total Carbs | 11.14g | 5% | |
| Sugars | 1.08g | 5% | |
| Dietary Fiber | 1.21g | 6% | |
| Protein | 8.26g | 21% | |
| Vitamin C | 4.3mg | 9% | |
| Iron | 2.5mg | 18% | |
| Calcium | 18mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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