2/3 c. bacon drippings or lard
2 med. onions, chopped
1 med. green bell pepper, chopped
3 celery stalks, chopped
3 med. garlic cloves, finely minced
1 lb. ham cut into bite-sized pieces
1 1/2 lb. smoked sausage cut into bite sized rounds
2 c. long grain white rice

In a heavy 8-quart Dutch oven, melt drippings or lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent about 5 minutes. Add ham and sausage; cook stirring occasionally, until sausage is lightly browned, about 8 minutes.

Add rice, cook, stirring constantly, until rice is light golden-brown about 5 minutes. Add tomatoes, stir until combined. Cook 2 minutes.

2 lg. tomatoes, peeled and chopped
3 c. canned beef broth
1/2 tsp. freshly ground black pepper
1/4 tsp. red (cayenne) pepper or to taste
Salt to taste
12 green onions, chopped
1/2 c. minced parsley, preferably flat-leaf

Stir in broth. Add seasonings, reduce heat. Cover and simmer until rice is tender and no liquids remains, 45 minutes. Taste for seasonings; adjust if necessary.

Add green onions and parsley. Cover and cook 5 minutes. Serve hot. Makes 6 to 8 servings.