1/2 c. salad oil
3 lbs. lean ground pork or veal
1 1/2 lbs. chicken gizzards, cleaned & ground
1 1/2 lbs. chicken livers, cleaned & ground
1 lg. onion, chopped fine
1 lg. bell pepper, chopped fine
2 ribs celery, chopped fine
1 tbsp. salt
1 tsp. red pepper
1 tsp. black or white pepper
1 c. green onions, chopped
4 qt. pot of cooked rice
3 c. water or as needed

Over medium heat, put salad oil in an 8 quart pot. Saute ground meat and chicken gizzards, stirring often. Add ground livers, stirring until well mixed. Add onion, bell pepper and celery. Add 2 cups water and salt and pepper in amounts given or according to taste. Cook until meats and chopped seasonings are well done, adding water if needed. Cook about 45 minutes. Add green onions and parsley about 20 minutes before done. Be sure you have enough liquid at least up to the meat level. Add cooked rice, stirring to mix. You may not wish to add all of the rice. Heat and serve.