1 lb. fresh chaurice sausage

1 lb. andouille sausage

1/4 cup diced tasso

1 onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

3 cups long grain white rice

1 – 15 oz. can whole tomatoes (optional)

6 cups chicken stock or water

3 cloves garlic, minced

2 teaspoons thyme

1 bay leaf

1/4 cup thinly sliced green onions

Remove the chaurice from its casing and sauté until browned,  breaking up into the consistency of ground meat. Add andouille, tasso, onion, celery and bell pepper and continue sautéing until all ingredients are browned (about 20 minutes). Add rice and stir together for 3 – 4 minutes.  Add remainder of ingredients and bring to a boil, then cover and reduce to a simmer. Cook without stirring for 25 minutes. Using a fork, add the green onions, fluffing into the rice. Cover and cook another 5 minutes before serving.