New Orleans Jambalaya

1 1/2 lb. sausage or cubed beef
3 Tbsp. bacon drippings
3 Tbsp. flour
2 medium onions, chopped
1 bunch green onions, chopped
2 Tbsp. parsley, chopped
2 cloves garlic, minced
2 c. rice
2 1/2c. water
3/4 tsp. red pepper
2 tsp. salt

Brown meat in bacon drippings (if beef is used, salt and pepper beef). Remove and add flour. Use a heavy black pot and brown flour to a dark roux. Add onions, parsley and garlic. Cook until soft, then add water and rice, salt and pepper, and browned meat. When it comes to a boil, lower heat to lowest point and cook for about one hour, covered tightly.
When rice is done, remove lid and let cook for a few minutes until rice dries a little. Serves 6- 8.