Recipe for Chicken and Sausage


Large pot (6 quart)
1 cup (225 ml) extra light olive oil
1 cup (225 ml) white onions, chopped
1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
1 cup (225 ml) green bell pepper, chopped
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) salt
4 lbs (1.8 kg). chicken breast, cut into bite size pieces
2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
3 cups (700 ml) uncooked long grain rice
5 cups (1175 ml) chicken broth


Chicken broth:
(1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes to 2 cups (475 ml) of water.
Make broth in a smaller pot and bring to a boil.
Remove from heat and set aside.
2 cups (475 ml) of Chicken Broth plus 3 cups (700 ml) of water = 5 cups (1175 ml) of Broth.
Cut everything up ahead of time.
Set stove to MED-HI.
In a 6 qt. pot, add the Olive Oil.
Add the Onions and stir.
Cook until the onions start to turn clear.
Add the garlic, salt, cayenne pepper and stir.
Add scallions, parsley, bell peppers and stir.
Add sausage, chicken, rice and broth.
Set stove to HI and bring to boil then turn down to simmer.
Cover pot and simmer for 20 minutes stirring occasionally.
Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot Sauce to taste, if desired. Acquired from Justin Wilson's tv show.

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