1Brown all meat in a large pot As liquid forms on meat pour it off and discard Salt and pepper meat. Cook until brown. Add finely chopped celery bell pepper and onion, cook until tender.
2Add roux and chicken broth. Cook slowly about 45 to 60 min, until liquid is almost cooked out, but mixture is still moist. remove from heat add cooked rice and mix well,and stir in raw chopped green onions and mix well. Serve hot