Using mild Italian sausage in this. Anything called "gizzard" can't be good. Paul Prudhommes’s recipe with a variation in meat. I cut the spices a little as well.

Ingredients

5 serv.

seasoning
red pepper flakes↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
black pepper↗1 teaspoon
paprika↗1 1⁄4 teaspoons
dry mustard1 teaspoon
cumin↗1 teaspoon
thyme↗1⁄2 teaspoon
oregano↗1⁄2 teaspoon
bay leaves↗2 whole
mild Italian sausage↗3 links
onion↗1 whole
chopped
celery↗2 ribs
chopped
garlic↗2 cloves
minced
butter↗2 tablespoons
cups chicken stock↗2
cup uncooked rice3⁄4

Step-by-step instructions

1
Combine seasoning mix and set aside.
2
Preheat a large skillet for a few minutes. Cook sausage and bay leaves until sausage is browned. Chop onion, celery and garlic.
3
After sausage has browned stir in seasoning mix, onion, celery and garlic. Add butter and stir until melted. Reduce heat to medium and cook for 8 minutes, stirring constantly.
4
Add stock and cook 8 minutes on high. Add rice, cover and cook on low for 15 minutes.
5
Remove bay leaves and serve.

Source: food.com

Original recipe ↗

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