8 to 10 whole pieces chicken, diced
1 lb. sausage, cut into rounds
1 large onion, chopped
3 to 4 garlic cloves, chopped
3 to 4 celery stalks, chopped
parsley
2 c. rice
3 c. chicken broth
salt and pepper
oregano
thyme
red pepper
1 can field peas (optional)

Dice 8 to 10 whole pieces of chicken. Cut sausage into rounds (may use shrimp). Sauté chicken and sausage until you think chicken is nearly done.

Chop one large onion, garlic, celery and parsley. After chicken is done, saut vegetables until tender. Add 2 cups of rice to pot and 3 cups chicken broth. Add all vegetables and season to taste with salt, black pepper, oregano, thyme and red pepper. Add chicken and sausage and stir all together. Bring to a rapid boil. Cover pot and turn off heat. Place in oven and bake 30 to 45 minutes at 350°F. Test rice, making sure it is done. Do not stir rice.

You may use a can of field peas with liquid, adding just before you add the rice. You can also use 2 to 3 pork chops, cut up, in addition to other meat.