2 c. sliced smoked sausage
1 c. finely chopped yellow onion
3/4 c. diced green pepper
1 lg. clove garlic
2 c. diced ham
1/2 c. dry white wine
2 (16 oz.) cans tomatoes, undrained
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. paprika
1/4 tsp. Tabasco
2 tbsp. chopped fresh parsley
1 c. long grain converted rice

In a Dutch oven, saute sausage 10 minutes. Remove with slotted spoon and drain on paper towels. Add onion, green pepper, and garlic to drippings. Saute until tender, about 5 minutes. Stir in sausage, ham, wine, tomatoes with their liquid, salt, thyme, basil, marjoram, paprika and Tabasco. Bring to a boil. Reduce heat; add parsley and rice; mix well. Cover and simmer 25 minutes.