Instructions: Brown birds and sausage in a Dutch oven; cook until birds are tender. Add onion, green pepper, and celery, and cook until onion browns slightly. Add salt and pepper to taste, then the water. Bring to a boil and add rice; be sure there is sufficient liquid to cook rice. Cover tightly and cook for about 40 minutes. Just before serving stir in onion tops and parsley.

This recipe yields 6 servings.

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