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Add a photoServings: 10
Ingredients
- 1 lb Giblets (wild fowl, chicken, or possibly turkey), finely minced
- 1/2 lb Pork pan sausage
- 1 c. Onion, minced
- 1/2 c. Bell pepper, minced
- 1/2 c. Celery, minced
- 2 x Cloves garlic, minced
- 1/2 c. Fresh parsley, minced
- 1/2 c. Green onion tops, minced
- 2 c. Raw rice Salt and pepper to taste
Directions
- Boil the giblets in salted water till very tender. Reserve this liquid for cooking rice (adding more water if necessary). In heavy, deep skillet start pork sausage on low heat, and as soon as fat begins to cook out, add in onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, till all vegetables are soft. Add in cooked rice, giblets, green onion tops, parsley, salt and pepper, and stir all together thoroughly, but lightly. If possible, add in some drippings from the fowl or possibly meat that you are serving. Don't let parsley and green onion tops become scorched. Better when prepared a day ahead. Freezes.
- Serves 10-12. Amust for every Cajun's table! (Bobbie Hopkins)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 10 servings | |
| Calories 119 | |
| Calories from Fat 30 | 25% |
| Total Fat 3.29g | 4% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 134mg | 6% |
| Potassium 261mg | 7% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.98g | 1% |
| Protein 12.85g | 21% |
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