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3 c. Uncle Ben's converted
rice, uncooked
2 c. onions, chopped fine
6 green onions, chopped fine
2 sweet peppers (1 red and 1
green), chopped
1 tsp. hot Creole seasoning
3 bay leaves
1/2 tsp. powdered thyme
3 cloves garlic, chopped
1 (16 oz.) can stewed tomatoes
6 to 8 sprigs parsley, chopped
2 lb. bulk sausage
1 lb. smoked sausage (hot or
mild), sliced thin, cut
each piece into 4
2 c. water
salt and pepper to taste

In a large Dutch oven, heat and brown lightly pork
sausage. Drain and keep fat. Remove sausage to a bowl and set
aside. Add sliced smoked sausage in same pot; cook a little,
do not brown too much. Remove sausage from pot and put in bowl
with other sausage. Using same pot and fat, saute onion, sweet
peppers and garlic until just limp. Add the stewed tomatoes;
stir. Add bay leaves, green onions and parsley; stir. Add
seasoning and sausage; add raw rice and water; stir well and
cover. Bring to a boil, uncover and lower heat. Let cook
until most of water is absorbed. Stir and scrape bottom of pot
so rice will not stick. Stir and fluff often, until rice is
tender. Adjust seasoning.

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