1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
1 onion, diced
1/2 green bell pepper, diced
1 rib celery, diced
2 tbsp. oil
1/2 lb. chicken gizzards
1/2 lb. chicken livers
1 lb. ground beef
1 lb. ground pork
1 bunch green onions, chopped
1 bunch parsley, chopped
Cooked rice

Combine cayenne, salt, pepper, onion, bell pepper and celery and saute in oil until tender. Remove from pot. Saute chicken gizzards in skillet adding about 2 inches of water. Boil until water is evaporated enough that gizzards start to fry again. Repeat 2 or 3 times until gizzards are almost done.

Add cut-up livers, ground beef and ground pork about the last 30 minutes of cooking time and saute them, adding more water and letting it simmer until liquid is reduced to a gravy consistency. Add cooked vegetables and saute a few minutes for flavors to blend. Stir in chopped green onions and parsley.

Use 1 part of this dressing mix to every 1 1/2 parts hot cooked rice, such as 1 cup dressing mix to 1 1/2 cups rice. Makes at least 15 servings. May be frozen for later use.