Cook rice separately. Cook the pork sausage until all pink color disappears. Add ground beef and cook until no longer pink. Add chopped onions and cook until wilted; then add the celery and cook until fairly soft. Add poultry seasoning and mix well. Let cook a few minutes.
Add the McCormick chicken stock and enough hot water to cover meat mixture. Add bell peppers and enough Kitchen Bouquet to give the meat and liquid a brown color. Cover pot and cook slowly until most of the water has cooked out, but not all. Put half of hot cooked rice in large container. Add half of green Onions and parsley to rice. Pour in half of the hot meat mixture and mix very well. Do the same with the remaining rice, onions, and parsley and meat mixture. Mix thoroughly. Do not add salt and pepper as the chicken stock is salty and the pork sausage has salt and pepper.
Cajun Country -- New Iberia, Louisiana