6 tbsp. bacon grease
1 green bell pepper, chopped
2 lg. onions, chopped
2 bay leaves
4 cloves garlic, chopped
1/2 c. chopped fresh parsley
2 1/2 lbs. hot smoked sausage or pepperoni, sauteed and sliced
1/2 lb. uncooked bacon, cut into sm. pieces
1 lb. black eyed peas, boiled until half cooked
6 c. chicken broth
3 c. uncooked rice
Salt
Freshly ground black pepper
1 bunch green onions, chopped
Paprika

Heat bacon grease in large, heavy pot over medium heat. Add bell pepper, onions, bay leaves, garlic and parsley. Saute until onion and pepper are tender. Add hot sausage, bacon, black eyed peas and chicken broth. Bring mixture to a boil. Add rice; return to a boil. Cover pot tightly; simmer over low heat 45 minutes. Do not lift lid. After 45 minutes, check jambalaya; season with salt and pepper to taste. Mix in green onion. Sprinkle with several dashes of paprika. Let stand 10 minutes before serving. Yield: 12 servings.