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.

Source

Servings/Yield