Servings: 12
Prep Time: 25 min
Cook Time: 15 min
Difficulty: Easy
1 lb chicken livers, finely chopped
1 lb bulk pork sausage
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
4 cup hot cooked rice
Salt and freshly ground black pepper
Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season to taste with salt and pepper.
Recipe Courtesy Paula Deen
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i have made this recipe many times and i love it . i gave it to my daughter and now she makes it at least once a wk. her kids are very pickey eaters and they love it as well, thank you
By judyshumate on May 11, 2011
GREAT!!! My husband loved this. It's not often I can get him to eat liver. Really, really good.
By halelaine on July 23, 2009
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Join Paula and Bobby for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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