On medium heat, brown pork, beef and chicken gizzards in a 6 quart pot (cast iron pot perfered); remove excess oil. Add oil vegetables except green onions. parsley eggplant and mushrooms. Saute on high heat until vegetables are limp. Stir to prevent burning. Reduce heat to medium. Add seasonings, eggplant, and mushrooms.
Cover, and cook until eggplant is tender (about 30 minutes). Add cream of mushroom soup and water; cover and cook 15 more minutes on medium heat. Add Louisiana crawfish; cover and cook 15 more minutes. Adjust seasonings. Add onion tops and parsley. Mix in cooked rice. Cover set aside at least 15 minutes before serving. Dressing is ideal to stuff bell peppers; top with bread crumbs and cheese. Serve with French garlic bread, Caesar salad and Petit Pois English peas.
Cajun Country -- New Iberia, Louisiana