Ingredients
|
1
|
cup
|
Blue Ribbon® White Rice
|
|
1/2
|
lb
|
chicken livers, chopped
|
|
3/4
|
lb
|
bulk pork sausage
|
|
1/2
|
cup
|
butter, melted
|
|
1
|
cup
|
onion, chopped
|
|
3/4
|
cup
|
celery, chopped
|
|
8
|
each
|
green onions, chopped
|
|
2
|
Tbsps
|
parsley, chopped
|
|
1
|
each
|
garlic, minced
|
|
3/4
|
tsp
|
dried thyme leaves
|
|
3/4
|
tsp
|
dried basil leaves
|
|
1/2
|
tsp
|
ground black pepper
|
|
1/4
|
tsp
|
hot sauce
|
|
1
|
can
|
(14 1/2 oz.) chicken broth
|
|
|
|
green onion, for garnish
|
Cooking Directions
Prepare rice according to package
directions and set aside.
In a large skillet, sauté chicken livers and sausage until browned. Remove from skillet and set
aside. Heat butter or margarine in over medium-high
heat until hot.
Add chopped onion,
celery, green onions, parsley, and garlic, sauté for
10 minutes.
Add reserved chicken livers, sausage, thyme, basil, pepper, hot sauce and chicken broth. Cook over medium heat until
thoroughly heated, fold in cooked rice.
Remove
from heat. Garnish with fresh chopped green
onions.