1 chicken, cut into bite size pieces
1 link sausage, cut into sm. pieces
1 c. celery, chopped
1 c. onion, chopped fine
1/2 c. bell pepper, chopped fine
3 cloves garlic, chopped fine
1/2 tsp. red pepper
1/4 tsp. white pepper
1/4 tsp. black pepper
1/2 tsp. salt
1 c. rice
1/2 tsp. oregano
1/4 tsp. curry
2 bay leaves

TO MAKE STOCK: Place chicken bones in large pot, cover with water. Add celery tops, 1 onion and boil one hour. In deep skillet add oil to cover bottom of pan. Fry sausage; remove, then lightly fry chicken. Pour top oil off, reserving "goodie" in skillet bottom and return to heat. Add garlic, brown well. Add celery, onion, bell pepper and seasonings, stirring constantly until browned well. Now add 1 cup rice, continue to stir for 5 minutes. Then add 2 1/2 cups of stock and meats. Bring to a rolling boil. Reduce heat, cover and simmer for 20 minutes.