1-Start: Start by heating 1 tablespoon of bacon grease or cooking oil in a large skillet or Dutch oven over medium-high heat, which helps build that rich base. Brown the 1 lb ground beef and 1 lb ground pork sausage while mixing them together, letting those meats develop their savory goodness.

2-Add vegetables: Next, toss in the ¾ cup diced green bell pepper, ¾ cup diced yellow onion, and ¼ cup diced celery as the meat cooks, allowing the veggies to soften and release their natural sweetness. Once the meat is fully browned, stir in the herbs and spices 2 teaspoons dried thyme, 1 tablespoon dried oregano, 2 teaspoons minced garlic, 1 ½ teaspoons salt, 1 teaspoon chili powder, ½ teaspoon ground black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper while holding off on the parsley for now.

3-Finish and simmer: Sprinkle in the ¼ cup flour to coat the meat thoroughly, which helps bind everything nicely. Pour in the 2 cups chicken broth and add the 3 bay leaves, scraping the bottom of the pan to get all those tasty browned bits. Let it simmer for 5 to 8 minutes, then fold in the 4 to 5 cups of cooked rice and 2 tablespoons fresh chopped parsley, simmering for another 5 minutes. Finally, remove the bay leaves before serving to ensure a smooth, enjoyable meal. For an authentic touch, consider using day-old rice to keep things from getting mushy.