Yield: 20 servings
Measure | Ingredient |
---|---|
3 \N | Chicken fryers, cut in small pieces |
1 pounds | Sausage, country smoked |
4 mediums | To large onions |
4 cups | Long grain rice |
3 \N | Chopped bell peppers |
1 \N | Stalk copped celery |
1 \N | Pod minced garlic |
Salt and pepper chicken pieces. Cut sausage in ½ inch pieces. Add small amount of cooking oil; add sausage and brown. Remove from pan. Brown chicken in sausage drippings, if needed add a small bit of oil. Remove chicken from pot. Brown onions, bell peppers, celery and garlic. Stir periodically. When cooked down, add water, chicken, sausage, parsley and bring t boil. While still boiling, add rice; stir in and add salt as desired. Place lid on pot; reduce heat and simmer 20 minutes. If mixture is not dry, cook a little longer.
From Susan Ford