4 white onions
1 bunch celery
2 cans clear chicken broth
4 med. cans Mohawk mushrooms
12 oz. fresh oysters
2 cans shrimp
Paprika to taste
3 tbsp. Wesson oil
4 c. long grain rice
Salt & black pepper to taste
1 lg. bunch of green onions
3 lg. bell peppers
2 lbs. fowl liver (chicken, goose, duck)
2 lbs. fowl gizzards
2 tsp. garlic salt
2 tbsp. parsley
1/4 lb. butter
1 tbsp. coarse ground red pepper

FIRST: Put all of the gizzards and half of the livers in a pot of water to boil and tenderize. Add to this, 2 stalks of celery, 1/2 onion, 1/4 bell pepper, salt and pepper to taste. This should be boiled until the gizzards can be cut with a dull knife. It usually takes from 2 1/2 to 3 1/2 hours.

IN THE MEANTIME: Chop the remaining white onions, bell peppers and celery fine. Save the celery tops, leaves and all, and cut in coarse pieces. Treat the green onions the same as the celery tops saving as much as possible. Onion tops should be chopped about 1/4 inch wide, bottoms cut the same but quartered afterwards.

Drain the mushrooms (saving half the juice) and the oysters, keep refrigerated. Chop the remaining liver pieces the size of your thumb nail. Cut the shrimp in quarters.

Cut the cooked gizzards and livers in pieces about thumb nail size keeping the livers and gizzards separate.

COOK the rice according to package directions.

SAUTE in a Dutch oven the white onions, bell peppers, mushrooms and the celery. Start with the Wesson oil adding seasoning and butter. Cook until color changes and then add RAW livers. Reduce fire. When livers begin to turn brown, add oysters and shrimp; then add all other ingredients. Stir and simmer about 5 minutes. Add green onion tops and garlic and simmer about another 5 minutes.

Finally add cooked rice. Mix thoroughly can cut the fire off.

Hint: Fresh celery leaves dropped in the pot while cooking shrimp helps destroy the odor.