1 sm. fryer
1 stalk celery with leaves
1 onion, halved
2 c. rice
1 lb. smoked sausage (sliced 1/2-inch thick)
1 lb. ham, cubed
1/2 stick butter
1 c. chopped yellow onion
3/4 c. chopped green pepper
1/4 c. chopped fresh parsley
2 cloves garlic, minced
6 oz. tomato paste
1 bay leaf
1/4 tsp. thyme
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Tabasco

In large pot cover chicken with water. Add celery, onion, garlic. Simmer until tender (about 1 hour). Reserve stock. Remove meat from bones. In 5 cups stock, cook rice until liquid is absorbed (about 25 minutes).

In Dutch oven, fry sausage and ham until lightly browned (3-5 minutes). Remove meat. Add butter to pan and saute onion, pepper and parsley until tender (about 3 minutes). Add chicken, sausage and ham. Stir in garlic, tomato paste, bay leaf, thyme, salt, pepper and Tabasco. Add rice and mix thoroughly. Cook over low heat 15 minutes, stirring frequently. Remove bay leaf and serve. Serves 8-10 people.