Preparation / Directions:
Heat oil in a dutch oven, over a medium to moderate flame whisk in flour; heat and stir to make a brown roux add the onions and stir until brown stir in the gizzards, celery, parsley, scallions, bell peppers, and garlic season to taste with salt, pepper, and cayenne heat and stir over a medium flame for 5 minutes add 1/2 cup of the chicken broth and simmer for 15 minutes remove from heat, skim fat from the top, and set aside heat remaining 4 cups stock to a boil in a saucepot add rice, cover, reduce heat, and simmer for 18-20 minutes combine rice and vegetable mixture in a hotel pan adjust seasonings as needed bake @ 350 degrees for 10-20 minutes, until just moist serve hot
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