1 small fryer, whole
1 rib celery with leaves
1 lg. onion, halved
1-2 clove garlic
2 cups converted long grain rice
1 Lb. Smoked sausage, sliced
into bite sized pieces
1 Lb. Tasso Ham, cubed
½ stick butter
1 cup yellow onion, chopped
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1 bell pepper,
chopped
¼ cup chopped parsley
3-4 cloves garlic, minced
1 (6oz.) can tomato paste
2 lg. bay leaves
1/4 tsp. Thyme
3 Tbl. Salt
¼ tsp. Cayenne Pepper
¼ tsp. Hot Sauce
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In a large pot, cover chicken with water; add
celery, onion,
garlic; boil until tender, about
1 hour. Reserve stock.
Remove meat from bones. In 5 cups stock, cook
rice until
all liquid is absorbed, about 20 minutes.
In a Dutch oven, fry sausage and
ham until light brown,
Remove meat
from pan. Add butter to pan and sauté
onion, bell
pepper, and parsley until tender, about 3 min.
Add chicken, sausage, and ham; stir in garlic,
tomato paste,
bay leaf, thyme, salt, pepper, and hot sauce.
Add rice, & mix thoroughly. Cook
over low heat 15 min.
stirring frequently. Remove bay leaf
and serve.
Yield 8-10. servings.
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