3 whole chicken breasts, deboned and cut into bite size pieces
2 lbs. smoked sausage, cut into bite size pieces
6 medium onions, chopped
1 tbsp. chopped bell pepper
1 tbsp. celery, chopped
3 c. long grain rice
2 tsp. salt
Black and Cayenne Pepper
4 c. water
1 clove garlic, finely cooked

Season chicken with extra salt and pepper. Fry in cooking oil with sausage pieces until chicken is golden brown. Remove from oil and drain. Leave about 1/4 cup oil in the bottom of a black iron Dutch oven. Lower heat and add onions, bell pepper and celery. Cook until tender. Add rice, salt and peppers to taste. Cook slowly for about 15 minutes over low heat, stirring often. Add water and garlic. Bring to a boil and add chicken and sausage. Lower heat to slow simmer. Cover. Cook very slowly for about 1 hour, or until rice is tender. If rice is not done, add a little water and continue to cook until done. Do not remove lid for the 1 hour cooking time. Serves 10. Very good dish for covered dish suppers.