1 lg. fryer, cut up
1/2 lb. smoked pork sausage
1 stick butter
3 c. uncooked rice
4 lg. onions, chopped
4 cloves garlic, minced
2 sticks celery, chopped
1 bell pepper, chopped
1 can stewed & chopped tomatoes
Season to taste with Creole seasoning

Season cut up chicken with Creole seasoning. Add butter to 5 quart Dutch oven and fry chicken until brown. Add all vegetables and saute for 10 minutes. Add sausage and rice and cook for 10 minutes, mixing as you go. Add 4 cups water, stir well and cover until rice is fully cooked. Keep covered. Serves 8.