4 c. cooked rice
2 lbs. raw chicken giblets
1 c. chopped onions
1 c. chopped celery
4 cloves garlic, minced
1 qt. water
1/3 c. cooking oil
2 tbsp. flour
1/2 c. chopped green onion tops and parsley
Salt, black, pepper, red pepper

Season giblets generously with salt, black pepper, and red pepper; set aside.

Make roux: Put 1 cup cooking oil and 1 cup flour in heavy pot over medium heat. When oil is hot, stir in flour, stirring constantly, until golden brown. Add onions and celery. Cook until vegetables are wilted; set aside.

Cook giblets and garlic slowly in 1-quart water until tender. Remove giblets from broth; grind. Save broth and giblets and pour into roux. Cook slowly in pot until mixture is the consistency of thick gravy. Add cooked rice, onions and parsley on top. Serves 8 people.