2 tbsp. vegetable oil
2 tbsp. flour
1/2 lb. chicken gizzards, ground
1/2 lb. lean boneless pork, ground
1 tbsp. vegetable oil
2 med. onions, chopped
1 rib celery, chopped
1 sm. green pepper, seeded, chopped
2 cloves garlic, minced
1/4 lb. chicken livers
3 green onions with tops, chopped
1 tbsp. butter
1 (10 oz.) can condensed chicken broth
1/2 c. hot water
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. red pepper sauce
2-2 1/2 c. hot cooked rice
3 tbsp. snipped fresh parsley

Cook 2 tablespoons oil and the flour in small heavy saucepan over low heat, stirring frequently, until roux is the color of dark mahogany, about 45 minutes (roux must be cooked until very dark but not burned; do not undercook).

While roux is cooking, saute gizzards and pork in 1 tablespoon oil in Dutch oven until brown, about 10 minutes. Add onions, celery, green pepper and garlic. Cook, stirring and scraping bottom of pan, 20 minutes.

Saute livers and green onions in butter in small saucepan until livers are no longer pink inside, about 5 minutes. Finely chop livers. Stir liver mixture, chicken broth, water, salt, black pepper, red pepper sauce and roux into gizzard mixture; reduce heat. Simmer covered over low heat 45 minutes; simmer uncovered 20 minutes. Stir in as much rice as needed to make a moist dressing. Garnish with parsley.