1 lb smoked sausage, cut into small pieces
1-2 medium onions, sliced
4-5 lbs chicken thighs
4.5 cups parboiled rice
salt and pepper, to taste
3 tbs Kitchen Bouquet
8 qt cast iron pot preferably
pinch of sugar

Slice sausage and onions. Place in pot over med to med low heat, cook down stir lightly but often for approximately 30 to 45 mins or until sausage is very brown. Add pinch of sugar to caramelize the onions and sausage. Cook for 2 minutes and add the kitchen bouquet.

Place the chicken in the pot add 9.5 cups water to pot. Bring to a boil. Boil until chicken is tender, debone the chicken add back to the pot. Taste the broth and season it to the point where it is a bit saltier than you like (the rice will get rid of the extra salt, so add a little more than you like). Add pepper, then add the rice.

Bring to a boil, then cover and reduce heat to simmer. Cook for about 45 minutes or until rice is done and water has evaporated. Remove lid; let stand for 5 minutes then fluff with a large spoon. Serve with coleslaw and pickles for a true Southern meal.

Serves about 10 ..... enjoy!

Submitted by: Eddie Richardson