2 lbs. gizzards (optional: 3-4 chicken livers)
1/2 lb. Frey Hot Sausage (breakfast) or Jimmy Dean Seasoned
2 pts. (1 qt.) oysters
3 lg. onions, chopped
1 bunch green onions, chopped
1 bell pepper, chopped
6 or 7 stalks celery, chopped
1/2 bunch parsley, chopped
Salt, pepper
Thyme (optional)

(1 1/2 loaf day old or older French bread, crumbled, 1/2 cup Italian bread crumbs OR 3 c. rice, cooked - omitting bread crumbs, above.)

Pat uses bread.

Preparation: Boil gizzards 45 minutes to an hour. Set aside. Save gizzard liquid.

Saute onions in butter. Add chopped gizzard. Cook gizzards and onions until browned, stirring often to prevent sticking.

Add 1/2 pound sausage and chop it in pot. Let it cook down, stirring often (about 15 minutes).

Add onions, bell pepper and celery and cook down for about 15 minutes.

Add sufficient water from gizzard stock to make mixture soupy. Add chopped oysters. Salt and pepper. Cook for 45 minutes.

Add green onions and parsley and cook for another 15 minutes on low fire, stirring occasionally. Remove from fire.

Add combined bread crumbs (OR rice). Turn into casserole.

Bake in covered casserole for 30 to 45 minutes at 325 F.

Preparation time (chopping while cooking and not including baking time) : 2 hours, 25 minutes.

Serves approximately 12 people as a side dish.