Recipe from Texas Home Cooking by Cheryl and Bill Jamison

1 tablespoon olive oil
1/2 pound andouille sausage
1 medium onion, chopped
1 red bell pepper, chopped
2 celery sticks, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon each dry mustard, filé powder,
black pepper, and white pepper
1/4 teaspoon cayenne
2 1/3 cups chicken stock
2 cups canned diced tomatoes
(and extra tomato sauce to taste, if desired)
1 cup uncooked rice
6 green onions, sliced
1/2 cup unsalted chicken stock

While bird(s) warm up, grease large baking dish. Warm oil in large skillet over medium heat. Remove andouille from casing, crumble, and brown, about 10 minutes. Transfer to baking dish.

Reduce heat to medium low and sauté remaining ingredients except last 5 about 10 minutes. Pour in stock and tomatoes and bring to boil. (At this point, preheat oven to 375 degrees.) Add rice, cover, and simmer about 20 minutes until liquid is absorbed. Stir in green onions.

Spoon rice mixture into baking dish, mixing with andouille. Cover and set aside. Place covered rice dish in oven with bird(s) for the last 15 to 20 minutes to heat.