1 lb. livers
1 lb. gizzards
2 - 3 qt. H2O
4 onions, chopped
1 tbsp. salt
Pepper to taste
1 pod garlic
4 c. uncooked rice
1/3 c. cooking oil
2 tbsp. flour
3 ribs celery, chopped
1/2 c. chopped green onions
1/2 c. chopped parsley
Pepper (red or black), optional

Place giblets in large kettle with 2 to 3 quarts of water. Bring to boil and add 2 chopped onions, salt, pepper, and garlic. Lower heat and cook until giblets are done. Drain and chop giblets fine. Reserve liquid. Using broth from giblets, cook rice by your favorite method. Using a large pot, make a roux of oil and flour. Add remaining chopped onions, celery, salt, pepper (adjusted to your family's taste). Add the giblets and enough broth to make the consistency of a thick gravy. Add cooked rice, chopped green onions, and parsley.

Serves 15 to 20.