Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooking oil
   1      cup           flour
   2      large         onions -- chopped fine
   2      stalks        celery -- chopped fine
   1      large         bell pepper -- chopped fine
   3      cloves        garlic -- whole
   2      teaspoons     salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      red pepper
     1/2  teaspoon      French's shrimp spice -- ground
     1/2  pound         pork sausage
   2      pounds        lean beef -- double ground
     1/2  bunch         green onions
     1/2  teaspoon      kitchen bouquet
   1      teaspoon      Worcestershire sauce
     1/4  cup           parsley -- chopped
   2      cans          mushrooms -- (optional)
   2      cups          water
   1      can           chicken broth
   3      cups          raw rice and 3 teaspoons salt. sufficient
                        -- water to
                        cook

Preparation:

Separate the green onions into white and green parts, and chop. Cook rice. Heat oil and flour over medium heat, stirring constantly, until dark tan or caramel colored. Add chopped green portion of onions, celery, bell peppers and garlic cloves. Add salt, red and black pepper, and shrimp spice. Cook until onions are transparent and starting to dissolve; stir constantly to prevent sticking. Mash garlic cloves against side of pot with cooling spoon. (This is a roux and can be used as a gravy base for any kind of meat.) Add sausage and stir well to prevent lumping; do the same with ground beef. When mixture is thoroughly blended, add 2 cups water slowly, while stirring. Add white part of green onions, Kitchen Bouquet, Worcestershire sauce, and chicken broth. Simmer about 45 min., stirring often to prevent sticking. If too greasy, remove excess grease from top with spoon. Add green onion tops, parsley, mushrooms, and cooked rice. Blend thoroughly and heat for about 15-20 min. Serves 12-14. Source: Olin Jaffrion