2 tbsp. peanut oil
1 c. chopped onion
1 c. chopped celery
1/3 c. chopped green bell pepper
2 large cloves garlic, minced
2 tbsp. flour
1 lb. ground chicken
1/2 lb. chicken giblets, chopped
1 tsp. gumbo file
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne red pepper
1 c. chicken broth
3 c. hot cooked rice (with parsley)
1 c. sliced green onion tops

Heat oil in a Dutch oven. Add onion, celery, bell pepper, garlic and flour. Cook over medium heat until flour is a deep red-brown. Stir constantly to prevent burning. Stir in ground chicken, giblets, salt, black pepper and red pepper. Cook until meat is brown. Blend in broth. Cover and simmer 25 minutes. Stir in cooked rice and onion tops. Cook another 5 minutes longer. Serve hot.

Serves 6.