Ingredients:
1 chicken, cut up
1 lb cajun smoked sausage, sliced
3 med onions, chopped
1 large bell pepper, chopped
1 bunch green onions, (seperate the tops from the bottoms, set aside, and chop both)
1 tbsp chopped garlic
1/4 cup chopped parsley
1 tbsp Tony Chachere's spice
1 tbsp Worstershire sauce
1 tbsp Louisiana hot sauce, or to taste
1 lb. fresh mushrooms, or 1 med can of mushroom pieces
3 cups white long grain rice
4 1/2 cups water
Directions:
Melt approx. 2 tbsp of butter in bottom of big stew pot. Dust chicken pieces with flour. Place chicken in pot and brown til golden on both sides. Remove and set aside. Place sausage in pot and sautee` for about 2 min. before adding chopped onions. Keeping the chopped onion greens set aside with the chopped parsley and bell pepper til later.
***IMPORTANT: brown the onions til they are deep brown. (carmalized.) You may need to deglaze the pan a couple of times, with water, beer, or stock. When almost finished, add the mushrooms and sautee`. Add one cup of water. Add chicken and garlic and simmer til chicken is tender. (At this point, you may decide to remove the chicken, debone it, and return it to the pot.) Add the green chopped vegetables. Simmer another ten minutes. Add the 3 cups of raw rice, 1 tsp salt, and 4 1/2 cups water. Bring to a boil, stirring every so often, to keep rice from sticking. Boil one minute stirring, then reduce heat to very low.
Cover, and steam rice approx. 30 minutes. Uncover, fluff the rice, and cover once again for about another ten minutes. Serves 4-6
