Begin by warming bacon grease or your preferred cooking oil in a large skillet over medium heat. Once hot, add the ground beef and pork sausage. Allow the meats to brown, stirring occasionally to ensure even cooking.

As the meat starts to brown, incorporate the diced bell pepper, onion, and celery. Continue cooking until the meat is fully browned and the vegetables have softened.

Next, sprinkle in the dried oregano, thyme, minced garlic, salt, chili powder, black pepper, and cayenne pepper. Stir the mixture thoroughly to evenly distribute the spices. Once well combined, add the flour and stir again, making sure the flour thoroughly coats the meat and vegetable mixture.

Pour in the chicken broth and add the bay leaves. Use a spatula to gently scrape the bottom of the pan, lifting any browned bits that have stuck to the surface. Allow the mixture to simmer for 5-8 minutes, letting the flavors meld together.

Finally, fold in the cooked rice and chopped parsley. Let the dish simmer for an additional 5 minutes, allowing the rice to absorb the flavors. Remove the bay leaves before serving.