3 gizzards
3 hearts
3 livers
1/2 lb. smoked sausage
12 tbsp. butter (1 1/2 sticks)
2 med. onions, chopped
2 ribs celery, chopped
1 lg. green pepper, seeded & chopped
1/2 lb. mushrooms, chopped
2 c. uncooked long grain white rice
2 c. clear chicken broth
Pepper to taste
Chopped parsley

Boil gizzards and hearts until tender, about 30 minutes. Reserve cooking water. Broil livers until brown, 2 to 3 minutes on each side. Saute sausage until slightly brown. Drain meats; dice or grind giblets. Combine and reserve.

In large skillet, melt butter; saute onions. Add celery, pepper and mushrooms. Cook until onions are transparent. Add rice, broth and 1 cup reserved cooking water. Cover and cook on low heat about 40 minutes stirring often, until rice is done. Add reserved meat mixture; season with pepper. Serve hot garnished with parsley. Makes 6 servings.