• 3 TBS IKO-IKO Spice Rub
•  2 TBS chicken fat or vegetable oil
•  1/4 pound Andouille sausage, chopped
•  2 bay leaves
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell peppers
• 1/2 cup finely chopped green bell peppers
• 2-3 teaspoons minced garlic
• 2 tablespoons butter    
• 4 cups chicken or pork stock
• 1 tsp salt
• 2 cup uncooked converted rice
  

 In a large skillet, over high heat, cook the chicken fat, sausage & bay leaves. 
Cook until thoroughly browned, about 8 minutes, stirring occasionally. 
Stir in IKO-IKO.  Add onions, celery, bell peppers, garlic & salt.  Stir thoroughly.  Add butter and stir until melted. 
Reduce heat to medium and cook about 5 minutes. Add the stock and cook 3-4 minutes more over high heat, stirring once. Add rice and stir thoroughly. 
Cover pan and turn heat to very low, cook 15 minutes.  Remove from heat and leave covered until rice is tender, about 5 minutes more. Remove bay leaves and serve.