Dirty Rice From Dudley'S

• 5 chicken gizzards
• 6 Tbsp. oil
• 1 c. onion, chopped
• 1/2 c. celery, chopped
• salt and pepper to taste
• 1/2 c. parsley, minced
• 5 chicken livers
• 6 Tbsp. flour
• 1/2 c. green pepper, chopped
• 1 clove garlic
• 1/2 c. green onions, chopped
• 3 c. cooked rice

1. Boil gizzards and livers in salt water until tender.
2. Remove and chop fine.
3. Reserve broth.
4. In a heavy Dutch oven, make a roux by heating the oil and flour.
5. Cook until dark brown.
6. Add chopped vegetables and cook until soft.
7. Add chopped chicken giblets.
8. Add reserved broth until covered by 1/2-inch.
9. Lower heat and cook until vegetables are tender.
10. Season with salt and pepper.
11. Add onion tops and parsley.
12. Remove from heat and combine with cooked rice.
13. More broth may be added if the dressing is too dry.
14. Place in 3-quart casserole dish and bake at 325u0b0 for 20 minutes.

chicken gizzards, oil, onion, celery, salt, parsley, chicken livers, flour, green pepper, clove garlic, green onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879539 (may not work)