4 lb. hot sausage
10 each chicken gizzards, necks, livers and hearts
8 tbsp. butter
2 lg. yellow onions, minced
1 lg. bell pepper, minced
4 ribs celery, minced
2 lb. cooked rice
1 c. chopped ham
2 tbsp. dry parsley
1 bunch green onions, minced

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