2/3 c. bacon drippings or lard
2 med. onions, chopped
1 med. green pepper, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 lb. ham, chopped into bite-size
1 1/2 lbs. smoked sausage, bite-size
2 c. long grain white rice
2 lg. tomatoes, peeled and chopped
3 c. beef broth
1/2 tsp. ground black pepper
1/4 tsp. cayenne
Salt to taste
12 green onions, chopped
1/2 c. minced parsley

In a heavy 8 quart Dutch oven, melt drippings or lard over medium heat. Add onions, green 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. Stir in broth, add seasonings. Reduce heat, cover and simmer until rice is tender and no liquid remains, 45 minutes. Add green onions and parsley. Cover and cook for 5 minutes. Serve hot. Makes 6 to 8 servings.