This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.

• 1 cup vegetable oil
• 1 cup all purpose flour
• 1 Cornish hen, cut in eight pieces
• Necks and gizzards of 9 Cornish hens, cleaned and chopped
• 1 quart water
• 2 tablespoons Kitchen Bouquet
• One 8-ounce can of mushroom stems and pieces, do not drain
• One large onion, finely chopped
• 2 tablespoons garlic, minced
• 2 tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon black pepper
• Salt and Cayenne pepper to taste

Optional:

Fluffy cooked white rice

Caption -Celestine Dunbar's Poultry Gravy