Ingredients
- 1 (3-5 pound) chicken (cut into pieces)
- 1 lb. smoked sausage
- ¼ cup butter
- 2 teaspoons Lawry’s Seasoned Salt
- 1 teaspoon ground red pepper
- 2 teaspoon ground black pepper
- 1 pinch of salt
- Dash of garlic powder
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
Directions
1. 1. Cut the sausage into 1/2-inch pieces. |
2. 2. Combine the chicken, sausage, butter, seasonings and bay leaves in a large stock pot. |
3. 3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil. |
4. 4. Remove the chicken. WARNING: VERY HOT |
5. 5. Remove the meat from the bones of the chicken. (Throw away the bones and skin. ) |
6. 6. Add the rice to the pot with remaining chicken broth and seasonings. |
7. 7. Bring to a boil, stirring well. |
8. 8. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done. |
9. 9. Turn off the heat, remove the bay leaves, return the chicken to the pot, mix well, and serve. |
10. 10. Pour your self a big glass of iced-tea and enjoy. |