Dirty Rice (Pirate's Pantry)

Directions

1. 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.
2. Serves 10-12. Amust for every Cajun's table! (Bobbie Hopkins)