Southern Living FEBRUARY 2007
1. Prepare rice according to package directions, substituting 2 cups broth for water.
2. Meanwhile, sauté sausage and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 5 minutes or until vegetables are tender. Stir in remaining broth, chicken, and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Remove and discard bay leaves, and serve over hot cooked rice.
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