1/2 c. butter
1 tsp. minced garlic
1/2 c. broth (can use beef or chicken bouillon)
1 pkg. chicken livers
1/2 c. celery
1/2 c. green onions
1/2 lb. ground beef, browned
1 very sm. eggplant, boiled and chopped
2 tbsp. flour
1/8 tsp. cayenne
Salt and pepper to taste
1/2 c. onion, finely chopped
1 pkg. chicken gizzards
1/4 c. parsley
1/4 c. green pepper
1 c. long grained rice, cooked

In Dutch oven make a roux. Add white onion and stir until brown. Add remaining ingredients (except rice) and stir. Cook 5-10 minutes over medium heat. Cover Dutch oven when coking to allow thorough flavoring. Now fold in rice along with meat and eggplant mixture. Simmer slowly. Stir occasionally. If too dry, add 1/4 cup water, if too moist, leave uncovered.

Some cook over and gizzards until done and cook rice in broth, thus getting name of "Dirty Rice".