3 tbsp. vegetable oil
1 1/2 lb. pork link sausage
2 lb. boneless chicken
3 c. chopped onion
3 cloves chopped garlic
2 c. chopped celery
3 c. tomato juice
2 c. chicken broth
1 tbsp. salt
Cayenne pepper, to taste (about 3/4 tsp.)
1 c. chopped green onions
1/2 c. chopped parsley
4 c. rice, raw

In a large Dutch oven brown sausage (cut into bite-sized pieces). Remove and save. Brown chicken (bite sized pieces) in same pan. Remove and save. Saute onions and celery in same pan until wilted. Add chicken and cook for a few more minutes (4 or 5), covered. Remove cover, add liquids, salt, cayenne pepper, sausage, garlic, green onions, and parsley. Bring mixture to a boil. Add rice, stir, reduce heat to very low and cook until liquid is absorbed (25 to 35 minutes). Stir and serve. Yield: about 10 servings.