Prepare gizzards by first washing and taking off any fat and yellowish-green chicken plastic. Cut gizzards into bite-size pieces and place in a heavy saucepan with a tablespoon of cajun seasoning; add water until gizzards are covered and boil until tender about 2 hours adding water as needed. Next make a roux with the oil and flour, in a large heavy pot pour in oil and mix in flour adjust heat to medium-low, stirring almost constantly brown the flour in the oil until it is the color of a tarnished penny - at first it will take awhile before the flour begins to brown but after it starts it will go fast. After it is browned add the onions, celery, bell peppers, green onions, garlic, and parsley. Cook until onions are clear stirring pretty often avoiding letting the mixture stick. Next add the vegetable juice, lemon, gizzards and their cooking liquid and all the sausages. Mix well and add enough water to make the mixture soupy. Cook on medium heat for one hour or so letting the sauce piquant become the consistency of stew. Add salt and pepper or cajun seasoning to taste. About 15 minutes before finishing add the chicken meat. Serve over hot cooked rice. This gravy freezes very well.