1/2 cup sausage or bacon drippings 1/2 pound chicken or turkey gizzards, skins removed, ground 1/2 pound bulk-style pork sausage 1 medium onion, chopped 1 medium green bell pepper, chopped 2 cloves garlic, minced 4 green onions (including tops), chopped 2 tablespoons minced parsley, preferably flat leaf 1 large bay leaf 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco sauce salt, to taste 1 1/2 cup brown stock or canned beef broth 2 cups cooked white rice
Melt drippings in a heavy 4-quart saucepan over medium heat. Add ground gizzards and sausage.
Cook, stirring often, until meats are lightly browned (about 10 minutes). Add onion, bell pepper, garlic, green onions, parsley, bay leaf, black pepper, Tabasco sauce and salt. Cook, stirring often, until vegetables are wilted and onion is transparent (about 15 minutes).
Add stock; stir to blend. Bring to a boil, then reduce heat so that liquid barely simmers. Cover and cook until mixture is thick and vegetables are mushy, about 20 minutes.
Stir in rice and combine well. Cook just until rice is heated through; discard bay leaf. Serve hot.