Brown flour and oil for roux. Add browned giblets, salt,
and peppercorns red pepper, black pepper, seasoning
salt, salt and garlic, and boil for 1 - 2 hours (save broth).
Add to roux the 2 c. onion, celery and pepper. Add
giblets and broth to roux. Cook until thick. Add cooked
rice and remaining ingredients.
*I serve this with Lousiana Smoked/Barbecued