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Cook rice with butter.
Brown andouille, ground beef or pork in oil, add chopped livers and gizzards, cook until thoroughly browned, add onion, garlic, and celery, sauté until tender, add cooked rice, and mix in half of parsley and onion tops, season to taste with salt and peppers.
Garnish with remaining parsley.
(Serves 4-6)
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