Peggy'S Dirty Rice

• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/4 c. flour
• 4 stalks celery, diced
• 4 cloves garlic, mashed
• salt and red pepper
• 1/2 c. cut parsley
• 12 chicken gizzards
• 12 chicken livers
• 3 large onions, diced
• 10 c. cooked rice
• 1 c. green onion tops
• few drops Tabasco
• 2 green bell peppers, diced

1. Cook chicken gizzards and livers until tender.
2. Drain, reserving water, dice meat and set aside.
3. In heavy iron Dutch oven fry pork and beef until browned.
4. Remove from pot, and in remaining fat brown flour until very dark brown.
5. Add diced onions, bell pepper and celery and cook until all are soft and browned.
6. Add garlic, seasoning and broth from the chicken.
7. Let simmer about 20 minutes.
8. Add cooked rice and meat, mixing thoroughly.
9. Turn on very low heat, cover and let steam for 30 minutes.
10. Five minutes before serving time add green onion tops and parsley, lifting and blending with fork.
11. Serves 12.
12. Enjoy!

ground beef, ground pork, flour, stalks celery, garlic, salt, parsley, chicken gizzards, chicken livers, onions, rice, green onion, green bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442151 (may not work)