4 c. brown rice, cooked
2 lbs. raw chicken giblets
1 c. chopped onions
1 c. chopped celery
4 cloves garlic, minced
1 c. chopped bell pepper (optional)
1/3 c. cooking oil
2 tbsp. all-purpose flour
1/2 c. chopped green onion (tops too, if desired)
Parsley, salt, black pepper, red pepper to season

Season giblets generously with salt and black and red pepper. Remember a little red pepper goes a long way. Make roux. Add onions and celery.

Boil giblets and garlic slowly in 1 quart water in uncovered pot until tender. Remove giblets from broth and cut or grind into small pieces. Save broth. Pour ground giblets and broth into roux. Cook in uncovered pot over low heat until mixture is the consistency of thick gravy. Add thick rice, green onion tops and parsley. This should serve approximately 8 people.

ROUX:

1 c. cooking oil
1 c. flour

Put oil in heavy iron skillet or pot over medium heat. When oil gets hot, stir in flour gradually. Cook slowly, stirring constantly until flour is golden brown. (Add onions and celery; cook until onions are wilted.) SAVE ONION TOPS AND PARSLEY UNTIL LATER. When roux is golden brown, pour into bowl until ready to use. Do not leave in skillet.