Pheasant Jambalya

1 c Pheasant-cooked/diced
2 tb Salad oil
1 c Onions-chopped
1 c Green peppers-chopped
2 Cloves garlic-minced
1 1/2 c Chicken broth
1/2 ts Thyme
1 c Ham-cooked
12 Tiny pork sausages
1 No. 2 can tomatoes
1 c Raw white rice
1 tb Parsley-chopped
1 ts Salt
1 ts Pepper

In a large skillet heat oil and add vegetables, cook slowly stirring often until tender. Add all of the meats and cook for five minutes. Combine the balance of the ingredients. Turn into a large casserole dish. Cover and cook for one hour in a preheated 350 oven.

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