First, I prep my chicken stock. 6 cups water in a large stewpot with about two tablespoons parsley leaves, a teaspoon dry basil leaves, 1 1/2 teaspoons seasoned salt, and 1/2 teaspoon pepper. Once the water starts boiling, I'll add a 2-3 pound broiler-fryer chicken, deskinned and cut-up. Cover and simmer about 20 minutes.
While my stock is simmering, I'll chop 1 medium onion, 1 large green pepper (seeded), and three stalks celery. Cube 1/2 pound ham, and coarsely cube 1 pound smoked sausage.
Then I'll remove the chicken from the broth (to cool so I can handle it).
In my big skillet, I'll slightly brown the ham and sausage. Then I'll remove the meat and saute the trinity (onion, celery, green pepper, and a tablespoon miced gahlic) with the meat drippings. Then add the meat and trinity to the chicken stock. Then coarsely chop the chicken and add to the pot, and bring it back to a boil.
While the pot is warming up, I'll add a can of stewed tomates, a drained can of diced carrots, and a drained can of french sliced green beans. Once the pot is boiling, I'll add 1 1/2 cups long grain rice. Covered and slightly boiling until the rice is done.
Served in bowls, with parmaesan cheese, and toasted gahlic bread.
While my stock is simmering, I'll chop 1 medium onion, 1 large green pepper (seeded), and three stalks celery. Cube 1/2 pound ham, and coarsely cube 1 pound smoked sausage.
Then I'll remove the chicken from the broth (to cool so I can handle it).
In my big skillet, I'll slightly brown the ham and sausage. Then I'll remove the meat and saute the trinity (onion, celery, green pepper, and a tablespoon miced gahlic) with the meat drippings. Then add the meat and trinity to the chicken stock. Then coarsely chop the chicken and add to the pot, and bring it back to a boil.
While the pot is warming up, I'll add a can of stewed tomates, a drained can of diced carrots, and a drained can of french sliced green beans. Once the pot is boiling, I'll add 1 1/2 cups long grain rice. Covered and slightly boiling until the rice is done.
Served in bowls, with parmaesan cheese, and toasted gahlic bread.
