Ingredients
1/2 pound bulk pork sausage1/2 pound chicken livers, chopped1 large onion, chopped1 celery rib, chopped3 green onions, chopped2 tablespoons minced fresh parsley3 tablespoons butter1 garlic clove, minced1 can (10-1/2 ounces) condensed chicken broth, undiluted1/2 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon hot pepper sauce3 cups cooked rice
Preparation
In a large cast-iron or other heavy skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside.
In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.
