2 1/2-3 lbs. smoked sausage
1 lg. onion, chopped
1 bell pepper, chopped
4 tbsp. cooking oil
1 tbsp. flour
6 c. water
3 c. rice
Onion tops, chopped
Parsley, chopped
Salt & pepper, to taste

Cut sausage in bite-size pieces and put in pot with water to cover the sausage. Cook for 40 minutes. When cooked, remove sausage from water. Reserve water for later use. Skim the fat.

While sausage is cooking, use a large Magnalite pot to brown flour in oil and make a roux. Add onion and bell pepper to roux and saute for a few minutes. Add the reserved water with tap water added to measure 6 cups required. Boil for 10 minutes. Add salt and pepper at this time, estimating salt for rice which is to be added. Add rice and cook on low heat, uncovered until about half of the water has been absorbed. Stir gently and cover. Continue cooking on low heat for 10 minutes. Stir mixture well, adding onion tops and parsley. Cover and continue cooking for approximately 10 minutes longer, or until rice is done.