3 c. cooked rice
1 1/2 lb. ground pork
1/2 lb. ground beef
1 sm. pkg. gizzards
1/2 of 1 lg. andouille
4 lg. onions, chopped
4 sticks celery, chopped
1 can Campbell French onion soup

Boil gizzards until tender (put in pressure cooker) and chop. Brown ground beef and pork together until browned and drain. Remove casing from andouille and add to mixture and saute. Add onions and celery; cook until wilted. Add gizzards, cooked rice and can of soup. (Reserve some of soup in case it is too soupy, may not need the whole can.) If too dry still add soup until right consistency and may even add a little water if soup not enough. Seasoning with salt and red pepper to taste.