This can be made in one day, but I prefer to start the day before to make it the lowest fat possible.
Debone chicken. I boil down the bones and skin to make broth, drain through a colander and refrigerate overnight. The next day, skim fat from the surface.
Add cut up chicken, sliced smoked sausage, celery and corn and bring all to a boil. Lower heat and simmer until celery is soft.
Add the Spicy yellow rice, return to a boil, then lower heat, cover and simmer for 25 minutes. You may need to add extra chicken broth to make it soupy or the texture you desire.
Very easy to double if you have a crowd.
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