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

Boil chicken parts in 2 quart water until done. Save water. Fry hot sausage and pour off 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 the vegetables, with butter and parsley. Moisten the mixture with some of the water you have saved. Salt to taste. Let simmer for 15 minutes more, then fold in rice. Serves 15.