Cook bacon fat and flour over medium heat until flour is well browned, stirring constantly. Add onions, green pepper, and celery and cook until they are wilted. Add ground meat and giblets. Cook over medium high heat until meat is cooked through and a little brown. Add enough water in which a bouillon cube has been dissolved to make the mixture a thick gravy. Add garlic (using a garlic press) and a few dashes of Worcestershire sauce and season to taste with salt, red and black pepper. Let this cook slowly for about 30 minutes to let the seasonings blend but do not allow the mixture to become too thick. Mix this with cooked rice, about two cups or more as needed. Individual tastes will vary, so make mixture to suit your own taste. Add chopped green onions and parsley, about a heaping tablespoon of each. Mix gently. Cover and allow to heat over very low heat for about 15 minutes. You may like to use 1/4 lb each ground raw calf's liver and pork liver. This may be added with ground giblets.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana