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Dirty Rice

1 pound mild bulk pork sausage

Melted bacon drippings or vegetable oil

1/2 cup all-purpose flour

2 medium onions, finely chopped

1 medium green bell pepper, seeded and finely chopped

2 celery stalks, finely chopped

3 garlic cloves, finely minced

8 ounces chicken giblets, finely chopped

2 cups water

Red pepper hot sauce to taste

Salt and freshly ground pepper to taste

6 green onions, chopped

1/4 cup chopped parsley

10 cups hot cooked rice

1. Brown sausage in a large Dutch oven, stirring until crumbled. Remove sausage, reserving drippings; set sausage aside.
2. Add enough bacon drippings to reserved drippings to equal 1/2 cup; add flour, and cook over medium heat, stirring constantly, until roux is caramel-colored, about 15 minutes.
3. Add onion, bell pepper, celery and garlic; cook until tender. Add giblets, and cook, stirring constantly, 5 minutes. Add water and seasonings to taste; stir well. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours.
4. Stir in green onion and parsley. Cover and simmer an additional 20 minutes. Stir in rice just before serving.

Makes 10 to 12 servings.