2 1/2 lb. broiler fryer
2 lb. Italian sausage, hot or mild
1/2 c. water
1 c. chopped onion
1 c. green pepper
1/2 c. diced celery
1 clove garlic, chopped
1 lb. can tomatoes
1 c. rice
3 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/4 tsp. hot Tabasco

Cook chicken 50 minutes. Reserve broth. Bone chicken and cut. Boil sausage in water; simmer 5 minutes. Drain and brown. Cut in pieces. Remove all but 2 tablespoons of fat from skillet. Add onions, pepper, celery and garlic. Cook until soft. Put in 2 1/2 quart casserole and add other ingredients except rice. Add water to chicken broth to make 3 cups. Refrigerate until ready to cook. Cook at 350 degrees until it boils. Add rice and cook 35 minutes. Season to taste.