1 lb. pork sausage (Jimmy Dean)
1 lb. ground meat
1 lb. chicken livers and gizzards
2 cloves garlic
1 c. celery, chopped
1 bunch green onions
Salt and pepper to taste
1/2 tsp. red pepper
2 c. cooked rice
1 med. white onion
3 tbsp. cooking oil
2 c. water
1 tbsp. parsley

Make a dark roux in a separate pan using 3 tablespoons oil and 3 tablespoons flour. Using a large pot pour 3 tablespoons cooking oil and add white onion and garlic; cook slowly until golden brown. Then add green onions, parsley, red pepper, salt and pepper and mix well. Finally add roux and cooked rice; mix thoroughly with all cooked meat.