• 1/8 cup vegetable oil
• 1 chicken whole fryer w/o skin, or 4 breasts and 3 thighs
• 2lb sausage - low fat hot or smoked or Kielbasa
• 5 cups onion minced - 4 medium
• 2 1/2 cups green pepper diced - 2 large
• 2 1/2 cups celery diced - 5 stalks
• 6 medium garlic cloves crushed
• 9 cups chicken broth low fat - 72 oz or 6 - 14 1/2 oz cans
• 3 1/2 cups V8 juice
• 6 medium bay leaves
• 2 tsp salt
• 2 tsp ground thyme
• 2 tsp Cayenne pepper
• 2 tsp Cajun seasoning
• 1/4 cup Paprika
• 32oz package white long-grain rice uncooked
• 2 cups green onions chopped

1. Bone and cut chicken into pieces. In 12 qut pot brown chicken in oil. Add sasauge and brown. Optional boil chicken in water, remove meat when cooked, and utilize cooking water with broth.
2. Remove meat and saute onions, garlic, celery, and green peppers. Return meat to pot
3. Add liquid and seasoning and bring to boil.
4. Add rice and return to boil. Reduce heat, cover, and simmer. After 10 min turn rice from top to bottom. Simmer for total of 30 min. Heat must be low enough to not burn bottom.
5. Alternative Preparation: Prepare up to addition of rice. Reheat to simmer and add rice to complete. Allows advanced prep without sticking.
6. Add additional liquid as required during heating - necessary to prevent sticking on bottom
7. Just prior to serving add green onions and precooked shrimp if desired. (raw shrimp requires 10 min cooking)

Serves: 24 or more, use 12 qut pot (completely fills 8 qt pot)