2 tablespoons vegetable oil
600g andouille or other smoked sausage, cut into 13mm slices
2 large onions, chopped
1 medium green pepper, chopped
150g chopped celery
2 cloves garlic, minced
700ml chicken broth
400g tin diced tomatoes, undrained
230g cooked ham, cut into cubes
1 bay leaf
1 teaspoon Tabasco sauce
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
300gm uncooked rice
Heat oil in a large saucepan or heavy casserole over medium heat. Add sausage, onions, green pepper, celery and garlic and cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, Tabasco sauce, thyme and allspice; simmer uncovered for 15 minutes.
Stir in rice; cover and simmer 15 minutes or until rice is tender, adding more broth or water if needed. Remove bay leaf before serving.