Preparation / Directions:
Boil the giblets in salted water until 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 onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all vegetables are soft.
Add cooked rice, giblets, green onion tops, parsley, salt and pepper, and stir all together thoroughly, but lightly. If possible, add some drippings from the fowl or meat which you are serving.
Do not let parsley and green onion tops become scorched.
Better when prepared a day ahead. Freezes.
Taken from: Pirate's Pantry--Library of Congress Number 76-2578