1/4 cup bacon fat
3 tablespoons flour
2 medium onions chopped
1 large pod garlic pressed
1/2 large bell pepper chopped
1 cup chopped celery
1/2 pound ground beef
1/2 pound ground pork
1 pound raw chicken giblets
a few dashes Worcestershire sauce
salt, black pepper and red pepper
1 tablespoon green onions chopped
1 tablespoon parsley chopped
2 cups cooked rice
Make a dark roux. Add onion, green pepper, celery and cook 15 minutes. Add ground meat, giblets and cook over medium-high heat until meat is slightly browned. Add enough water in which a bouillon cube has been dissolved to make a the mixture in to a thick gravy. Add garlic and a few dashes of Worcestershire and season to taste with salt and pepper. Cook slowly for 30 minutes being careful that mixture doesn’t get too thick. Mix this with cooked rice and stir. Add green onion and parsley; mix, cover and allow to heat on low heat for about 15 minutes.
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