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Cajun "dirty" Ricepoultry, rice, cajun 1 lb chicken gizzards -- finely 1 chopped 1 lb chicken livers -- finely 1 chopped 1/4 cup squeeze parkay margarine 1 1/2 cup onion -- finely chopped 1/2 cup celery -- finely chopped 1/4 cup green pepper -- chopped 2 garlic cloves -- minced 2 teaspoon salt 1 teaspoon pepper 1/8 teaspoon ground red pepper 3 cup hot cooked minute rice 1/2 cup chopped parsley Brown meat in margarine in large skillet. Add onion, celery, green pepper, garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over medium heat until vegetables are tender. Add rice and parsley, mix lightly. Serve immediately. Recipe By : Vicky Morgan
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