1 lb. smoked sausage OR 1 lb. fresh link sausage OR 1 lb. kielbasa sausage
1/4 lb. diced bacon
1 lg. onion, diced
2 stalks celery, diced
1 bell pepper, diced
1 (16 oz.) can tomatoes
1 c. rice - converted
1 (6 oz.) can tomato paste
Chicken stock
1 bay leaf
1/2 tsp. thyme
1 datil pepper
1 tsp. sugar
Salt and pepper

Fry down sausage with a little water to remove grease. In another pot (cast iron) brown bacon, add onion, celery and bell peppers, on high heat. When onion is transparent add tomatoes and tomato paste until browned and thick. Put sausage in tomato mixture and simmer 30 minutes with seasoning. Add rice, proportion should be 1 part rice to 2 1/2 parts liquid. Add chicken stock to make this proportion.

Bring to boil, turn down heat and simmer (approximately 25 minutes). Stir once in a while, if too dry add stock, if too wet simmer longer. Remove from heat and cover until rice is done.

Variation: Shrimp Pilau - use 1 pound shrimp. Same sauce. Add peeled raw shrimp, cut up at same time as rice. Do not over cook.