Prep Time
15 Mins
Cook Time
1 Hour 25 Mins
Stand Time
15 Mins
Makes 8 to 10 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

Sauté sausage in a large skillet over medium-high heat 5 minutes or until browned; drain.

Step 4

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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