2 lb. hot Italian sausage
2 lb. meat of choice (ground pork, chicken, livers, beef, gizzards all work well here), chopped fine
1 large onion
1 green pepper
1 red pepper
4 celery ribs
5 cloves garlic (or so)
3 tbsp. bacon drippings or olive oil
1 tsp. salt (sea salt is best)
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tbsp. hot sauce (I use Louisiana)
6 green onions
1/3 fresh parsley
1 tbsp. Worcestershire sauce
6 cups chicken broth
3 cups uncooked rice

Finely chop all meats, onions, peppers, and celery. Brown all in a large pot with bacon drippings or olive oil. Add chopped garlic last so it doesn't burn - do not drain any liquid.

Add chicken broth, Worcestershire and hot sauce. Bring to a boil, then cover and simmer for 20 minutes.

Add finely chopped fresh parsley and chopped green onions.

Add rice - rice should not be instant and should be rinsed very well to remove starch. Bring to boil. Reduce heat after 1 minute of boiling to low. Cover and cook 10 minutes. DO NOT OPEN LID FOR 10 MORE MINUTES, making a total of 20 minutes covered.

Serve warm.

Reheat: This dish is easy to reheat in the oven. Just cover in foil and reheat at 300-450°F, stirring occasionally until warm.

Variation: You can reduce the spicyness of this dish by substituting half or all hot Italian sausage with mild.

Submitted by: Kristen Froud