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

Season giblets generously with salt, black pepper and red pepper. Boil slowly in water until tender (about 1/2 hour). Make roux by browning the flour in the oil until very brown. Add onions and celery and cook in uncovered heavy iron pot over medium heat until onions are wilted.