2 c. rice
1 lb. gizzards
1 lb. chicken livers
1 sm. stalk celery
1 bell pepper
1 sm. bundle green onions
1 onion
1/2 tsp. salt
1/2 tsp. pepper
Dash of All-Season
1 tbsp. cooking oil

Grind all ingredients together. Set out overnight in the refrigerator. Put cooking oil in an iron pot and cook on low heat and keep stirring until cooked. Cook rice separately. When rice is done, mix together with the rest of the ingredients.