Heat 1 tablespoon bacon grease or cooking oil in a large skillet or dutch oven over medium-high heat. Then, add 1 lb ground beef and 1 lb ground pork sausage; brown the meat, mixing them as they cook for even flavor.

Next, toss in 3/4 cup diced green bell pepper, 3/4 cup diced yellow onion, and 1/4 cup diced celery to the meat as it browns, letting those veggies soften and blend in. Once the meat is fully browned, stir in the herbs and spices: 1 tablespoon dried oregano, 2 teaspoons dried thyme, 2 teaspoons minced garlic, 1 1/2 teaspoons salt, 1 teaspoon chili powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper.

Add 1/4 cup flour and mix thoroughly to coat the meat, which helps it all come together nicely. Pour in 2 cups chicken broth and add 3 bay leaves, scraping the pan to get those tasty browned bits mixed in. Let the mixture simmer for 5 to 8 minutes so the flavors deepen and it thickens up.

Finally, fold in 4 to 5 cups cooked white rice and 2 tablespoons fresh chopped parsley, then simmer for another 5 minutes. Remember to remove the 3 bay leaves before serving to keep things safe and enjoyable.