1 1/2 lb. smoked sausage
Best parts of a fryer
2 c. celery, chopped
2 c. onion, chopped
2 c. rice
4 c. water
Salt and pepper to taste

In a heavy Dutch oven place sausage cut into 1/2 inch pieces. Fry down, then take out and add chicken pieces to brown. If a lot of grease has cooked out pour off all except 1/4 cup. Take chicken out and add celery and onions; saute until clear. Add rice and stir to coat, then add water, sausage, and chicken and whatever seasoning you wish to add. If sausage are particularly salty or hot, you will have to adjust your salt and pepper to suit your taste. Put lid on and simmer for about 20 minutes until water cooks out. You will have to stir it toward end of cooking to prevent it from burning and sticking.