1 pound hot or mild smoked pork sausage links, cut into 1/4-inch slices
4 cups uncooked long-grain rice
How to Make It
Bring first 8 ingredients to a boil in a large Dutch oven or stockpot over medium-high heat. Reduce heat to low, cover, and simmer 1 hour or until chicken is tender. Remove from heat, and let stand 15 minutes.
Remove and discard celery, carrots, and bay leaf from broth, reserving broth in Dutch oven. Remove chicken and cool slightly; remove skin and bones, and coarsely chop.
Sauté sausage in a large skillet over medium-high heat 5 minutes or until browned; drain.
Add chicken and sausage to reserved broth in Dutch oven, and bring to a boil over medium-high heat; stir in rice, and return to boil. Cover, reduce heat to low, and cook 20 minutes or until broth is absorbed and rice is tender.
Just like Pawleys said, a great traditional Chicken Bog! I simplified a bit by sautéing the sausage first, setting it aside then starting the chicken and broth, to keep it a one pan dinner. I also used boneless skinless thighs to cut out some fat and speed up the broth, supplementing the broth with some boullion. That way 15 minutes was all it took to get a flavorful rich broth. Skimmed and strained, added rice and halfway through cooking the rice I tossed in the chopped chicken and sausage. The kids Loved it! We all did! Simple down home Southern cooking at its best! A keeper in my book