Ham And Sausage Jambalaya

• 2/3 c. bacon drippings or lard
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 3 celery stalks, chopped
• 3 medium garlic cloves, minced
• 1 lb. ham, cut into bite-sized pieces
• 1 1/2 lb. smoked sausage, cut into bite-sized rounds
• 2 c. long grain white rice
• 2 large tomatoes, peeled and chopped
• 3 c. brown veal and pork stock or canned beef broth
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper or to taste
• salt to taste
• 12 green onions, chopped
• 1/2 c. minced parsley

1. In heavy 8-quart Dutch oven, melt drippings or lard over medium heat.
2. Add onions, green pepper, celery and garlic.
3. Cook until vegetables are wilted and transparent, about 5 minutes.
4. Add ham and sausage; cook, stirring occasionally, until sausage is lightly browned, about 8 minutes.
5. Add rice.
6. Cook, stirring constantly, until rice is light golden brown, about 5 minutes. Add tomatoes; stir until combined.
7. Cook 2 minutes.

bacon, onions, green pepper, celery stalks, garlic, ham, sausage, long grain white rice, tomatoes, brown veal, freshly ground black pepper, cayenne pepper, salt, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439525 (may not work)