Ingredients

• 2 tablespoons bacon drippings or 2 tablespoons vegetable oil
• 3 links sausage, sliced about 1/4-inch thick (8-9 oz . total wt, mild or hot)
• 1 large yellow onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon dried thyme, crumbled
• 2 large whole bay leaves (preferably fresh)
• 1 1/2 cups diced cook chicken (about equal parts dark and light meat)
• 1 cup diced cooked ham, preferably country ham
• 1 cup uncooked long-grain rice
• 1/3 cup coarsely chopped fresh Italian parsley
• 2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes with their liquid
• 1 teaspoon salt, to taste
• 1/2 teaspoon fresh ground black pepper, to taste

Instructions

1. Preheat oven to 350°.

2. Spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside.

3. Heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom.

4. Add sausages and brown, stirring occasionally, 3-5 minutes.

5. With slotted spoon, lift to bowl and reserve.

6. Decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned.

7. Return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil.

8. Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole.

9. Slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves.

10. Dish up at table and serve.