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2 Ratings
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Recipe by Southern Living September 2004

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Recipe Summary

prep:
15 mins
cook:
1 hr 25 mins
stand:
15 mins
total:
1 hr 55 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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