Preparation:
Boil giblets until tender. Chop and set aside, reserving the stock.
Sauté celery, Bell pepper and onion in 1 tablespoon cooking oil. Add giblets and, last, green onion tops.
Add roux. Add 1 cup stock.
Cook slowly until mixture thickens, then add to cooked rice.
Heat in covered casserole for 20 minutes at 250F Serves 6-8 |
