6 c. chicken broth
3 c. uncooked rice
1 c. chicken giblets
1/2 c. water
1 1/2 lb. pork sausage
3 garlic cloves, chopped
2 stalks celery, chopped
1 large onion, chopped
1 red pepper, chopped
salt to taste
1 tsp. dried thyme
1 tsp. sage
1 tsp. hot sauce
1/2 tsp. pepper

Cook rice in chicken broth until rice is done. Set aside. Cook giblets in 1/2 cup water until tender, then chop. Cook sausage in skillet. Remove from skillet and reserve drippings. Sauté garlic, onion, bell pepper and celery about 7 minutes until tender. Add remaining spices. Combine all ingredients in large baking dish.

Bake at 375°F for 20 minutes.