Ingredients:
2 medium onions, chopped
1 green peppers, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or 1/2 cup oil
1/2 cup flour
2 cups water
salt and pepper
Tabasco sauce
6 green onion tops, chopped
6 sprigs parsley, chopped
8 -10 cups hot cooked white rice
Directions:
Prepare vegetables as directed.
Add crushed garlic.
Brown sausage in large pot.
Remove sausage and set aside.
To sausage drippings, add enough bacon drippings or oil to make 1/2 cup.
Add flour and brown, stirring constantly, over medium-high-heat until the roux is very dark brown (about the color of an old penny).
Be careful not to scorch the roux.
Immediately add chopped vegetables and stir and cook a few minutes.
Then add chopped giblets and cook until pink color is gone.
Add water, the sausage and seasonings and simmer 2 hours.
30 minutes before serving, add green onion tops and parsley.
Before serving, add hot cooked rice, mix well.
Servings: 16-20
Time preparation: 15 min.
Time total: 135 min.