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      title: cajun giblet gravy
 categories: professional, sauce
   servings: 12
 
       1 t  kosher salt
       1 t  cayenne
       1 t  ground sage
       1 t  ground thyme
     1/2 t  white pepper
     1/2 t  ground oregano
     1/4 t  black pepper
       3 t  unsalted butter
     3/4 lb chicken gizzards
     1/2 c  onion
     1/2 c  celery
     1/2 c  green bell pepper
       1 t  garlic
     1/4 c  flour
       3 c  white stock
 
 combine salt, cayenne, sage, thyme, oregano, and peppers-set aside heat
 butter in a large skillet, over a moderate flame add gizzards, onions,
 celery, and bell peppers 
 heat and stir for 5 minutes, until browned 
 reduce to a medium flame 
 whisk in flour, garlic, and seasonings mixture 
 heat and stir for 3 minutes, until flour has browned 
 whisk in stock 
 heat and stir for 15 minutes, until reduced to 3 cups
 serve hot
 
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