4 oz. smoked sausage – cut into bitesize
1 lb skinless, boneless chicken – cut into bitesize
olive oil for sauteeing
1 1/2 C of each: onion, celery, red bell pepper (chop fine)
2 bay leaves
1 t salt or to taste
1/2 t thyme
1 t oregano
1/4 t cayenne pepper
1/2 t Tabasco or more
1 tsp garlic pwder or double amt of fresh garlic
1-8oz can tomato sauce or diced tomatoes
2 C rice – brown or white
3 C chicken stock
1/4 C green onions, chopped (opt)
2 T parsley (opt)
Saute sausage in large pot over med-high heat for 5 minutes using 1 t of the oil.
Add chicken and 1 t of oil; saute 5 more minutes
Remove the meats and set aside.
Add remaining oil, onions, peppers, celery. Saute until lightly browned. Add seasoning and continue cooking for 5 minutes stirring frequently and adding fresh garlic the last minute or two.
Add tomato sauce and rice; mix well. Cook & stir 5 minutes.
Add stock and bring to boil. Reduce heat, cover & simmer 20 minutes.
Return meats to pot. Add scallions and parsley. Cook about 5 more minutes until meat warmed through.
Serve w/crusty bread, fresh salad, and ice tea.