In a heavy dutch oven over medium-high heat, saute onion in oil until clear and slightly yellow on edges. Wash rice and drain. Add to pot and stir well. Put heat on medium and let rice fry with onions until slightly yellow. Brown ground beef or pork in another pot and drain. Add drained meat to rice and mix well. Add salt and pepper, liquid smoke (optional), and parsley, stir. Add 1-1/2 cup water, stir well, cover and lower heat to low to allow rice to steam. Let cook without stirring about 10 minutes then stir lightly with a fork to fluff up. Recover and cook another 10 minutes. Fluff and add a little more water if jambalaya is dry and rice is hard. Recover and cook until rice is tender. Jambalaya is used most of the time as a main dish and after you taste it you'll know why! Take a bow, Chez Paul Savoie!