In a heavy stock pot, cook ground beef in bacon grease until very done (when you think you’ve cooked it long enough, cook it some more). Add smoked sausage, onion, greens onions, bell pepper, and celery. Cook until onions start to become transparent. Stir in garlic and parsley.

Add chicken stock and water to meat and vegetable mixture, and bring to a boil. Add rice and seasonings. Bring back to a boil, stir once, then reduce heat to simmer. Cover and cook until rice is done and liquid is absorbed.

Note: it is extremely important to use a a heavy, thick bottomed pot for this recipe so the rice will not stick. Stir once during cooking time to avoid scorching.