Instructions: Boil the gizzards in water to cover in a saucepan over medium heat for about an hour or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.

Combine the oil and flour in a large, heavy saucepan over medium heat. Stir constantly for eight to 10 minutes, making a dark-brown roux. Add the ground pork to the roux and cook for five to six minutes, stirring occasionally. Add the onions, bell peppers and celery, and cook for another five to six minutes or until the vegetables are wilted. Add the chopped gizzards.

Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne pepper, green onions and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally.

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