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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The recipe is courtesy of Paula Deen. When her show first aired I got this recipe right away, I believe it was in 2003. My family loves it and I use it for potlucks because it makes enough for an army. Better than that, it is all done in one pot. Read more . This is one of my favorites. Ingredients:
1 3 pound chicken , quartered |
1 pound smoked link sausage-- i use smoked turkey sausage from pepperidge farms |
1 white onion , chopped |
1/2 cup butter (1 stick) |
2 teaspoons seasoned salt (lawry's) |
2 teaspoons garlic powder |
2 teaspoons black pepper |
1/ 2 teaspoon salt |
1 teaspoon ground red pepper |
3 bay leaves |
8 cups of water |
3 cups raw white rice |
Directions:
1. Slice the sausage into 1/2 inch pieces.
2. In a stockpot, combine chicken , sausage, onion , butter , seasonings and bay leaves.
3. Add the water, bring to a boil, cover and cook at a low boil for 40 minutes.
4. Remove chicken from pot and allow to cool slightly
5. Pick the meat off the bones, discard bones and skin
6. Add the rice to the pot when chicken comes out and bring to a boil , stirring well. Boil for 10 minutes then reduce the heat and cover the pot and simmer for 10 more minutes or until rice is done.
7. Remove the boy leaves and return the chicken to the pot.
8. Serve with a simple salad
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