Yields 8 - 10 servings


  • 1 small fryer, whole
  • 1 Stalk(s) celery with leaves
  • 1 large onion
  • 2 Clove(s) garlic
  • 2 Cup(s) converted long grain rice
  • 1 Pound(s) smoked sausage, sliced into bit sized pieces
  • 1 Pound(s) tasso ham, cubed
  • 12 Stick(s) butter
  • 1 Cup(s) yellow onion, chopped
  • 1 bell pepper, chopped
  • 14 Cup(s) parsley, chopped
  • 4 Clove(s) garlic, minced
  • 6 Ounce(s) tomato paste
  • 2 large bay leaves
  • 14 Teaspoon(s) thyme
  • 3 Tablespoon(s) salt
  • 14 Teaspoon(s) cayenne pepper
  • 14 Cup(s) Louisiana Crawfish Hot Sauce


  1. In a large pot, cover chicken with water Show
  2. Add celery, onion, and garlic Show
  3. Boil until tender, about 1 hour Show
  4. Reserve stock Show
  5. Remove meat from bones Show
  6. In 5 cups stock, cook rice until all liquid is absorbed, about 20 minutes Show
  7. In a dutch oven, fry sausage and ham until light brown Show
  8. Remove meat from pan Show
  9. Add butter to pan and saute onion, bell pepper, and parsley until tender, about 3 minutes Show
  10. Add chicken, sausage, and ham Show
  11. Stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and hot sauce Show
  12. Add rice and mix thoroughly Show
  13. Cook over low heat 15 minutes stirring frequently Show
  14. Remove bay leaf and serve Show

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