| 2 - 3 lb. chicken | 1 lb polish sausage |
| 1/2 lb. tasso | 1/2 lb. ham |
| 6 cloves garlic, minced | 6 C chicken broth |
| 2 med. onions, chopped | 1 green bell pepper, chopped |
| 2 tsp salt | 2 tsp La. hot sauce |
| 1/2 tsp black pepper | 3 C long grain rice |
| 2 - 3 stems celery, chopped | 8 - 10 green onions, chopped |
| 1 tbsp Worcestershire sauce | 1 can diced tomatoes with juice |
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Cut chicken into serving pieces. Brown chicken in oil in heavy sauce pan. Remove chicken
to warm plate. Pour off all but about 2 tbsp. of oil. Add onion and garlic and saute until golden brown. Return chicken to pot, add broth. Bring to boil. Reduce to simmer and cook for 15 minutes. Slice sausage, tasso and ham into bite size chunks, add to pot. Bring back to boil, reduce to simmer and cook for additional 15 minutes or until sausage is thoroughly cooked. Add remaining ingredients, except rice, and continue to simmer until vegetables are soft. Add rice and cook uncovered additional 15 minutes. Turn, do not stir, rice. Cover and cook additional 15 minutes. Turn rice again. Remove from heat. Let rest covered for 10 minutes. Rice will have absorbed most, if not all, of liquid. For variety, replace sausage with shrimp. If using shrimp, cook first, about two minutes and set aside. Add back in with last turn of the rice. |