4 lbs. hot sausage
8 tbsp. butter
2 lg. yellow onions, minced
2 lbs. rice, cooked
2 tbsp. dry parsley
10 each chicken gizzards, necks, livers & hearts
1 bunch green onions, minced
1 lg. bell pepper, minced

Boil gizzards, livers, necks and hearts in 2 quarts of water until done. Save water. Fry hot sausage and render grease. Simmer onions, celery and peppers in 3 tablespoons of sausage grease for 20 minutes. Add green onions and simmer 10 minutes longer. Add chopped meat and sausage to greens with butter and parsley. Add some of the water you saved to make the mixture moist. Add salt to taste. Let simmer 15 minutes more, then fold in cooked rice. Serves 15.