6 oz. hot, smoked sausage
2 (14 1/2 oz.) cans cajun style stewed tomatoes
8 oz. ham, diced (can use shrimp or hot ham)
1 c. uncooked rice
1 lg. clove garlic, minced
1 bay leaf
1 tbsp. chopped parsley

In a heavy 4 quart pot, brown sausage and ham over low heat. Drain tomatoes, reserving liquid. Add water to reserved liquid to measure 1 1/2 cups. Add to sausage along with tomatoes and remaining ingredients. Bring to a boil. Stir, reduce heat to low. Cover and simmer 30 to 35 minutes or until liquid is absorbed, stirring occasionally. Remove bay leaf. Makes 4 to 6.