1 lg. fryer (3 to 4 lbs.)
2 tbsp. cooking oil
2 tbsp. bacon drippings
2 tbsp. salt
1 tsp. red pepper
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 lg. onion, chopped
1/4 c. green onion tops, chopped
1/4 c. minced parsley
2 c. raw rice
5 c. water
6 chicken bouillon cubes
1 bay leaf
1/4 tsp. powdered thyme
1 lb. sausage
1/4 c. Kitchen bouquet

Cook chicken in pot, cover with water, add salt and pepper, cook until chicken is loose on bone. Debone after cold. In a heavy pot (one you can put in oven), heat oil and bacon drippings. Put in onions, celery, bell peppers in oil and drippings. Cook them until wilted looking add water, bouillon cubes, Kitchen bouquet, thyme, salt, red pepper, garlic and bay leaf. Bring to a brisk boil uncovered, boil 15 minutes. You should have at least 4 cups liquid after boiling. While liquid is cooking for the 15 minutes, fry sliced sausage in skillet. Add chicken, parsley, green onions, raw rice and cooked sausage to the liquid mix. Put pot in oven and bake for 50 minutes at 375 degrees. With lid on. Remove bay leaf and serve.