1 pt. oil
4 lbs. pork meat
5 lbs. chicken leg quarters
5 lbs. onions
1 celery
4 bell peppers
1 sm. can Ro-Tel tomatoes
1 (8 oz.) tomato sauce
1 bottle La. Hot Sauce
1/2 bottle Lea Perrin
Salt and garlic powder for seasoning
5 lbs. long grain rice

Boil chicken long enough to debone, save stock. Put oil in pot and put pork meat cut in cubes, cook for 30 to 45 minutes. Add a little salt and garlic powder to meat after meat is brown. Take meat out, put sausage in, cook for 30 minutes, take out.

Put chopped onions, celery and bell pepper in, cook for 30 minutes. Then add Ro-Tel tomatoes and tomato sauce and mushroom soup and cook for 30 minutes. Then add catsup and debone chicken and pork sausage, cook for 20 minutes.

Measure rice and add a cup of stock for every cup of rice. Put stock in pot and bring water to a boil and season to taste, then add rice, boil for 10-12 minutes and stir. Then bring fire real low and cover pot. Stir about every 5 minutes, until rice is fully cooked.