2 tbsp. vegetable oil
1 fryer (3 to 4 lbs.), cut up, rinsed, and thoroughly dried
4 c. chopped onion
3/4 c. chopped green pepper
3/4 c. thinly sliced green shallot (scallion) tops
1 tbsp. finely minced garlic
3 tbsp. finely minced fresh parsley
1/2 c. finely chopped lean baked ham
1 lb. lean pork, cut into 1/2 inch cubes
6 Creole (Polish, French garlic) smoked sausages, sliced 1/2 inch thick and kept refrigerated
3 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne
1/2 tsp. chili powder
2 whole bay leaves, crushed
1/4 tsp. dried thyme
1/8 tsp. cloves
1/4 tsp. dried basil
1/8 tsp. mace
1 1/2 c. long grain white rice
3 c. water

In a heavy 7 to 8 quart pot or kettle, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning. As the pieces brown (the smaller parts will do so more quickly), remove them to a large platter. When all the chicken is browned and removed, add the vegetables, parsley, ham, and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat are browned. Add the sausage and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice, and water. Mix gently.

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.