Sausage Jambalaya

from Chiqui Collier at the New Orleans Cooking Experience
http://www.neworleanscookingexperience.com/

2 quarts good, rich chicken stock
2 c. onion, chopped
1 & 1/2 c. green bell pepper, chopped
1 c. celery heart and leaves, chopped
1/2 bunch flat leaf parsley, minced (leaves only)
1 bunch green onions and tops, thinly sliced
3 large cloves garlic, minced

1 pound smoked sausage, slice in 1/4 inch circles
1 pound andouille sausage, sliced in 1/4 inch circles
3 c. Uncle Ben's rice
2 whole large bay leaves
1 & 1/4 teaspoons dried thyme
1/4-1/2 teaspoon cayenne pepper
1 teaspoon lemon-pepper

Optional:

4 T bacon drippings
1 bunch green onions and tops, thinly sliced
1/2 bunch flat leaf parsley, chopped

In a large Dutch oven, heat about 4 Tablespoons bacon drippings or vegetable oil. Saute first five ingredients for about 5 minutes. Vegetables should start to caramelize and brown a little. Stir in minced garlic and sliced sausages and cook about 3 minutes. Add raw rice and stir well to coat the rice with the pan drippings. Cook about 4 minutes, stirring constantly. Add bay leaves, thyme, cayenne and lemon-pepper. Stir well. Add enough chicken broth to cover the rice and meat mixture. Stir well. Taste for salt and adjust seasonings. Bring mixture to a boil: stir once then cover tightly. Lower heat to medium-low and cook for 20 minutes. DO NOT STIR, but check for dryness and add more broth if necessary. Cook until rice is tender.

Stir well before serving and garnish with the thinly sliced green onions and tops and the chopped parsley, if desired. Serves 10-12 as a side dish.