3 lb. broiler-fryer
2 celery stalks, sliced
1 medium carrot, sliced
saltwater
2 tbsp. salad oil
1/2 lb. sausage links, cut into 1-inch chunks
1 1/2 c. long grain rice
2 medium green peppers, cut into chunks
1 garlic clove, crushed
16 oz. can tomatoes
1/2 tsp. thyme leaves
4 oz. pimentos, drained and diced
1/2 lb. ham, cooked and cut into chunks
3 drops hot pepper sauce

Rinse chicken and its giblets with cold water. In 5-quart saucepot over high heat, heat chicken, giblets, celery, carrot, 1 1/2 teaspoons salt and water to boiling. Reduce heat to low; cover and simmer 30 minutes. Remove chicken to large bowl; refrigerate 30 minutes or until easy to handle. Remove and discard chicken bones and skin. Cut meat and giblets into bite-size pieces; set aside. Skim fat from broth; measure 1 3/4 cups for reserve. (Cover and refrigerate remaining broth and vegetables for soup another day.)

In skillet over medium heat, in hot oil, brown sausage links. Remove cooked sausage to small bowl and set aside. In the same skillet over medium heat, in remaining oil, cook rice, green peppers, onion and garlic until rice is lightly browned. Stir in reserved chicken broth, tomatoes with their liquid, thyme and 1/2 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir in pimentos, ham, chicken, sausage and hot pepper sauce. Cook, covered, about 15 minutes or until rice is tender and all liquid is absorbed, stirring occasionally. If in season, add 1 pound peeled, cooked shrimp and/or 1/2 pound peeled, cooked crawfish tails.